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Lavender Earl Grey French Toast

Perfect for spring, this recipe makes for an elegant brunch centerpiece. Buttery challah is soaked in a lavender and earl grey infused custard and cooked in a skillet until perfectly golden brown. Then, it's finished with a bright vanilla orange whipped crème fraîche to tie the whole thing together.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

Lavender Earl Grey French Toast
  • 1 cup whole milk
  • 2 earl grey tea bags
  • 1 Tablespoon dried culinary lavender
  • 4 large eggs
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 loaf challah bread sliced into 1 inch thick slices
Orange Cream Topping
  • 8 ounces crème fraîche
  • 1 Tablespoon granulated sugar
  • zest of one orange
  • 1 teaspoon vanilla extract
  • lemon honey for topping

Method
 

  1. 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.
  2. 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.
  3. 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.
Make the cream
  1. 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.
  2. 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!