lavender bruleed french toast
ingredients
For the French Toast
1 cup heavy cream
2 sprigs fresh lavender
2 eggs, whole
2 egg yolks
1 cup milk
3 tablespoons maple syrup
1 tsp nutmeg, freshly grated
1 teaspoon cinnamon
1 tablespoon vanilla extract
brioche bread (1-4 pieces) sliced 1” thick
butter for cooking french toast
For the Garnish
Berries
flowers for garnish
Creme fraiche, whipped cream, or mascarpone
Raw sugar for bruleeing
Makes up to 4 servings
Pre-heat oven to 350
Heat the heavy cream and lavender in a small saucepan over medium heat. Bring to a slight boil, then simmer for 5 minutes, shut off the heat, cover with a lid and let infuse for 15-20 minutes. Strain and let cool completely.
Combine the eggs, yolks, cooled lavender cream, milk, maple syrup, cinnamon, nutmeg, and vanilla in a large mixing bowl and whisk until fully incorporated. Dip bread slices into egg mixture, flipping over to ensure the bread is completely submerged. Let drain on a rack while you prepare your griddle or pan.
Preheat a griddle or large nonstick saute pan over medium-low heat and brush with butter. Add battered bread to the preheated pan or griddle and let cook about 2-3 minutes a side until golden brown. Lift onto a plate and sprinkle tops with raw sugar. Using a creme brulee torch, brulee sugar moving the flame back in forth for about 30 seconds until a dark brown crust has formed.
