Lavender French Toast with Raspberry-Ginger Sauce
- Prep Time 0:25
- Cook Time 0:15
- Estimated Cost $15.00
- 27 Comments
I’ve never been particularly gifted with subtlety, but lately I’ve been considering the potential benefits of a less-obvious existence. Being a food blogger and all, I figured it might be beneficial to start with practicing subtlety in the kitchen. Rather than the punchy, bold flavors to which I am so prone, this morning I experimented with the sweet, subtle notes of honey and lavender in this sophisticated, classy rendition of french toast.
Of course, I had to go and whip up a loud, perky raspberry-ginger sauce to pour all over it, so perhaps my go at understatedness was for naught.
As I mentioned, subtlety is not my thing.
Ingredients
- 1 pint milk (any % will work) $1.50
- 2 tbsp "culinary lavender buds":http://www.theolivepress.com/shop/pantry/culinary-lavender/culinary-lavender-the-herb.html $6 for a small jar
- 2 eggs, lightly beaten $1.50 for 6
- 4 tbsp honey, divided Pantry
- 6 thick slices good sourdough bread $1.50 for a loaf
- 1/2 cup fresh raspberries $3 for 1/2 pint
- 1 small piece ginger, peeled and minced $0.50
- 2 tbsp butter, for frying $1 for a stick
Recipe Serves 2-3
Directions
- Heat milk in a small sauce pan over medium-high heat until steamy (but not boiling). Turn off heat, add lavender buds and cover. Allow to steep for 15 minutes. Strain liquid. Discard lavender buds and return liquid to pot.
- Pour about 1/4 cup warm lavender liquid into eggs and whisk together to temper eggs. Slowly whisk egg-milk mixture into remaining warm lavender milk. Add 2 tbsp honey. Turn heat back on, to medium and cook, gently whisking, until a smooth and fragrant custard begins to form. Shut off heat once custard is thick enough to coat the back of a spoon.
- Pour custard into a pie dish or shallow bowl. Dip slices of bread into the custard, soaking both sides completely. Let soak for 5 minutes.
- While bread soaks, combine raspberries, ginger and remaining honey in a small pot over medium heat. Cook until raspberries break down (stirring frequently) about 5 minutes. Remove from heat.
- Heat butter over medium-high heat in a large frying pan. Cook soaked bread slices, working in batches if necessary, until golden-brown with lightly crisp edges.
- Serve warm, topped with raspberry-ginger sauce.
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What They're Saying
Mel, on Sep 13, 05:17 PM, wrote:
Check out my favorite source for spices! I saves tons over grocery store prices. Herbes de provence, whole star anise, every kind of pepper and peppercorn, and your culinary lavender is a mere $2.50 an ounce. I used to live down the street, but now I mail order. crystalandspice.com