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Fluffy london fog french toast + sugared blueberries

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Reminiscent of milk tea & the perfect twist on a classic brunch food, this sweet and fluffy french toast is infused with bergomot scented Earl Grey tea & lavender buds. You can either bake it in the oven (this alternate method is provided in the instructions below) if serving a crowd (double the recipe if baking but you can also triple or quadruple as needed!) or cook it the traditional way, fried up in a skillet for one or two. Serve hot, topped with blueberries, and with a glass of milk.
Course Breakfast
Keyword french toast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2

Ingredients

For Lavender + Earl Grey Sugar

  • 100 grams 1/2 cup sugar
  • 1 teaspoon lavender
  • 1 teaspoon Earl Grey tea leaves

For French Toast

  • 1/2 loaf day old Challah cut into 4 slices 1″ thick
  • 180 grams 3/4 cups whole milk
  • 60 g 1/4 cup heavy cream
  • 2 Earl Grey tea bags or 2 teaspoons loose leaves
  • 2 large eggs
  • 50 grams 1/4 cup lavender + earl grey sugar & extra for sprinkling
  • 30 grams 1/4 cup flour, sifted
  • 1 teaspoon vanilla extract
  • unsalted butter for frying or for greasing the pan if baking

for serving

  • blue berries tossed with lavender earl grey sugar for topping
  • lemon for zesting over the toast
  • lightly sweetened whipped cream optional

Instructions

  • In a mini food processor grind the sugar, tea, and lavender until combined. It will be very fine, almost like powdered sugar, and no large chunks of lavender buds or tea leaves should remain. Divide into 50 grams to use for the french toast batter and set aside the rest for tossing the blueberries and dusting the toast.
  • In a saucepan over medium high heat bring the milk and cream to simmer. Remove from heat, add the tea bags, steep for 15 minutes, and then remove the tea bags or strain if using loose leaf tea.
  • Transfer the milk tea to a mixing bowl and whisk in the 2 eggs, 1/4 cup lavender + earl grey sugar, flour, and vanilla until smooth and completely combined.
  • Toss the blueberries with some of the set aside lavender + earl grey sugar to just coat.
  • Melt 1 tablespoon of butter for every two slices you’re frying in a skillet large enough to fit them without crowding over medium high heat. Dip each slice of bread into the batter to thoroughly coat and immediately fry about 3 minutes per side until golden brown being careful not to burn it. Serve hot, dust lightly with more of the lavender sugar, top with sugared blueberries, and zest a bit of lemon over the top. A dollop of lightly whipped cream is optional, though delicious.

Alternate Oven Baked Method: Double all ingredients in the recipe.

  • Heat oven to 350°F before proceeding with recipe.and butter a baking pan that will snugly fit the 8 slices of toast layered over one another. Proceed as above.
  • Dunk all of the toast in the batter and arrange in the baking pan. Pour excess batter over toast. Allow to soak for at least one hour and up to overnight in the fridge. Bake at 350°F for 30 minutes or until puffed and golden brown. Serve as above.

Notes

If not using stale bread, I recommend lightly toasting the slices before dunking them to dry them out a bit.