Lavender Infused French Toasts

And so my obsession with lavender continues.  I still have my little jar of  Williams-Sonoma lavender and Kitty who recently flew to New York, just re-stocked my pantry with a brand new jar.  Expect more lavender recipes.  Next on my list are lavender ice cream, lavender syrup, lavender infused Crème brûlée, and maybe bake some sort of coffee cake using it… just so you know.

I came up with this recipe on a weekend while I was setting up ingredients to make French toast, I figured it would be interesting if I could infuse the milk with something. Not vanilla or cinnamon, which are commonly used when making these, I wanted something different. Naturally, lavender was the answer.

I want to try other ingredients to infuse milk! What would happen if I mix in some berry puree to the milk? I must remember to try that, so I can report back to you. What if I make boozy French toast and mix in a little schnapps, or Kahlua or something?  I’ll definitely remember to try that!

Back to my lavender toast, I just put in a little lavender and brought the milk to a boil. I turned off the heat the let it steep for about 10 minutes.  It gave my milk the most delicate and delicious lavender taste.  It was sweet and fragrant, not household cleaner lavender smell or taste.  I was a little worried that my husband wouldn’t like them, or that after he finished his breakfast he would say -  You’re kidding! This has lavender in it???  I didn’t notice! - (men!).  He did notice, and he did like them, so it’s OK girls… You can feed these to your men and they will enjoy them.

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Lavender Infused French Toasts

A Foodies’ Kitchen Original Recipe
Serves 4

Ingredients

4 eggs
3/4  cup milk
1 teaspoon sugar
1 teaspoon vanilla extract
2 teaspoons dried lavender
8 thick slices of sliced bread
Butter
Maple syrup

Directions

  1. In a small pot, bring milk, vanilla and lavender to a slow boil. Let boil for 1 minute.  Turn off the heat and let the lavender steep in the milk for about 10 minutes.  This will also allow the milk to cool before mixing with the eggs.
  2. Strain the milk and discard the lavender.
  3. Beat eggs, milk, and sugar together.  Whisk until well blended. Pour into a shallow bowl.
  4. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
  5.  Serve hot with butter, maple syrup, and if available, fresh berries.  I sprinkled some confectioner’s sugar on top.

Note:  I know lavender is not available in Guatemala. You can order it online from William-Sonoma, or you can try other ingredients to infuse your milk.  Follow the directions on step 1 using an ingredient such as: cinammon sticks, star anise, basil,  hibiscus (rosa de jamaica) or chai tea.

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