Cut the french stick loaf into 3 equal pieces.

Cut slices into each piece around 1.5cm / 0.5" thick almost through to the base (like hasselback potatoes / classic garlic bread).

Place the Egg Mixture into a bowl and whisk to combine.

Place the Egg Mixture and bread into a ziplock bag or plastic bag. Remove as much air as you can and seal. Set aside for at least 1 hour (or overnight), turning once or twice, or until most of the Egg Mixture has been soaked up by the bread. (Note 1)

Preheat oven to 180C/350F.

Place the bread into a baking dish (22 x 22 cm / 8 x 8"), cut side up.

Place in the oven and bake for 20 minutes.

Place the Butter Mixture into a small saucepan over medium heat. Heat until melted and combined, stirring occasionally. You could do this in the microwave too - around 2 x 30 second bursts, stirring in between.

Remove the french toast from the oven. Pour the butter mixture over the french toast and return to oven. Bake for a further 5 to 10 minutes or until golden and crispy on top.

Remove from oven and let it rest for 5 minutes.

Sift over icing sugar (confectioners sugar) and serve with maple syrup.