March is National Maple Syrup Month, a time to celebrate one of nature’s sweetest gifts and a longstanding tradition in Wisconsin. With a history rooted in Indigenous practices and family-run sugarbushes across the state, maple syrup is a quintessential part of Wisconsin agriculture. Every bottle of pure maple syrup tells the story of hard work, care for the land and the seasonal rhythms of the state’s natural resources.
Wisconsin ranks among the top producers of maple syrup in the nation, with its ideal climate for sugar maples contributing to high-quality, flavorful syrup. From tapping trees to boiling sap into golden syrup, it’s a process steeped in heritage and community pride. Using locally crafted maple syrup not only enhances your recipes but also supports local farmers.
This Maple-Cheddar French Toast Bake from Wisconsin Cheese highlights the versatility of maple syrup and Wisconsin cheddar cheese, a pairing that might surprise you but is undeniably delightful. The syrup’s natural sweetness contrasts beautifully with the sharp, creamy notes of cheddar, creating a dish that’s both comforting and sophisticated.
This recipe will surely be a crowd-pleaser as you plan your Easter brunch lineup. Whether served as a centerpiece or alongside other Wisconsin-inspired dishes, it offers a memorable way to bring family and friends together. Pair it with fresh fruit, crispy bacon or even a locally crafted Bloody Mary for a complete feast that celebrates the best of Wisconsin’s flavors.
Embrace the traditions of maple syrup and cheddar this season and make your spring gatherings a little sweeter with this unique dish!

Maple Cheddar French Toast Bake
Ingredients
- 11.5 ounces caramel sauce (one jar)
- 1 loaf 1 pound day-old French bread cut into 1-inch slices
- 6 ounces Henning’s Maple Bourbon Cheddar cheese or Henning’s Bourbon Cask Cheddar cheese cubed (1 1/2 cups)
- 1 cup glazed or candied chopped pecans divided
- 8 large eggs
- 2 1/2 cups milk
- 3/4 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Warm maple syrup
Instructions
- Drizzle half of the caramel sauce on the bottom of a greased 13 x 9-inch baking dish; top with half of the bread. Layer with the cheddar, 1/2 cup pecans, remaining caramel sauce and bread.
- Whisk the eggs, milk, brown sugar, vanilla and cinnamon in a large bowl; pour over bread. Cover and refrigerate overnight.
- Remove French toast from the refrigerator 30 minutes before baking. Heat oven to 350°F.
- Sprinkle with remaining pecans. Bake, covered, for 20 minutes. Uncover; bake for 18-22 minutes longer or until a knife inserted near the center comes out clean and a thermometer inserted into bread mixture reads 160°F. Serve with maple syrup.
Notes
Cheese
