Happy Sunday! It’s hard to believe that spring break is basically over but I guess break time flies by a little faster than regular time. At the beginning of break I set a goal to try and knock out all of my may recipes so I wouldn’t have to take a break in May for exams. Unfortunately, due to the fact that necessary equipment and ingredients for some of the recipes I was testing didn’t come in, I have not achieved that goal. The recipes I have planned will still get posted eventually, but there may be a few weird gaps in the coming months.
So to summarize, I have recipes ready to go to finish out this month, and I have one that’s completely ready for May. I have three others that are tested, but still need to be filmed and those will likely be published late May.
But let’s focus on the present, with this recipe!
Describe this French Toast to Me
Taste: This French toast has a delicate and subtle floral flavor profile from the lavender, which is complimented by the citrus earl grey tea. Sweet vanilla and a butter challah base make this the perfect springy brunch recipe, and the orange cream adds the perfect finishing touch.
Texture: This French toast has a soft and delicate texture, with just a little crunch on the outside from the toasted finish. The cream on top melts a little, holding together the different textures perfectly.
Ease: This recipe is a touch more hands on than a classic French toast, but the extra steps aren’t actually difficult. Infusing the milk with the tea and lavender adds and extra step, and whipping together the orange cream topping also adds another step. But these are both very quick and simple additions, and they really make the recipe.
Lavender and Earl Grey
Around spring time I love to use Lavender because it’s such a bright and delicate flavor. It adds a freshness to recipes when added in small amounts and in this recipe it really compliments the sweet vanilla bean. Earl Grey adds a bright citrus flavor which works beautifully with the lavender.
The Cream
I top this recipe with a little vanilla orange whipped crème fraîche. This compliments the citrus flavor profile of the earl grey and really just helps to tie the whole thing together. The best part is that is will melt a little when served with the warm French toast, and the contrast between hot and cold is so delicious.
Lavender Earl Grey French Toast
Ingredients
Method
- Place the milk in a medium sized saucepan and bring it to a gentle simmer over medium heat. Once simmering, add the lavender and tea bags, cover the pot, and remove from the heat. Let the milk steep like this for 20 minutes, then run the milk through a strainer to remove the lavender and tea bags, and into a bowl to cool. Place in the refrigerator for 15 minutes.
- Once cooled, pour the milk through a strainer again and into a large mixing bowl. Add in the eggs and maple syrup and whisk to combine. Pour the mixture into a shallow bowl.
- Heat a skillet over medium heat. Dip each slice in the custard, holding it for about 5 seconds under the liquid on both sides. Once heated, melt about 1 Tablespoon of butter onto the skillet, and, working in batches, add the dipped bread slices. Cook 3 or 4 at a time and cook on one side for 3-4 minutes or until golden brown. Once browned, flip to the other side and cook for 2-3 minutes. Once finished cooking, remove from the heat and place the slices on your serving plate. Repeat this process until all of the custard has been used.
- In a medium sized bowl using a hand or stand mixer fitted with a whisk attachment, whip the crème fraîche, sugar, orange zest, vanilla, on medium speed until smooth and combined.
- To serve, top the warm French toast with a generous dollop of the cream. I add a dusting of confectioners sugar and a drizzle of lemon honey, but add whatever you would like!