Edinburgh Mist French Toast

Named after one of my favorite European cities.  Edinburgh making me think of words like…dark…romantic…lovely…haunting…misty…soot covered…magical.  This French Toast is sweet, ever so subtly spiced, fluffy, and totally tasty.  Making for a special, impressive, yet shockingly easy brunch/breakfast entrée.  Impress your friends and family with this one, all while moaning in deliciousness every bite.

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Ingredients

For the lavender and earl gray sugar topping

1/2 cup of coconut sugar (or, if you prefer, granulated sugar)

1 teaspoon of lavender buds

1 teaspoon of earl gray leaves (I just cut open a teabag and use its contents)

 

For the toast

1 loaf of Challah bread, cut into slices 1 inch thick

1 1/4 cup of milk (I used almond milk, but you can use any kind of drinkable milk.  Soy, regular, you name it)

2 earl gray teabags

2 eggs, lightly beaten

1/4 cup of the lavender and earl gray sugar mixture

1/4 cup of flour, sifted (I use wheat flour, but any kind will do)

1 tablespoon of vanilla extract

1/4 teaspoon of nutmeg

Ghee, coconut oil or butter for greasing the pan

 

Optional toppings

Blueberries and/or blackberries

Leftover lavender & earl gray sugar topping

Whipped cream

Maple syrup

Honey

The skies the limit, really….!

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  1. Grind together the coconut sugar, tea and lavender until very fine, almost like a powder.  You can use a mortar and pestle, or a food processor, or you can get creative here 😉
  2. Meanwhile, in a saucepan over medium heat, bring milk to a simmer (just before boiling).  Remove from heat.  Place the 2 earl gray teabags into the hot milk.  Allow them to steep/sit for 15 minutes.  Remove tea bags.
  3. Pour the earl gray hot milk into a mixing bowl.  Whisk in the eggs, half of the lavender and earl gray sugar, flour, and vanilla until well combined.
  4. Lightly grease a flat skillet.  Set over medium heat.  Dunk each bread slice into the egg mixture until entirely coated.
  5. Cook on skillet for roughly 2-3 minutes on each side, until lightly golden brown.
  6. When finished cooking all of the toast, top with any combination of add-ons that you like!!  Time to chow down.  Happy brunching!!
  7. Any leftover toast can be saved in an airtight container at room temperature for about 2 days.

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A few images of Edinburgh from my own adventures

(For loads more photos, travel stories and details on this trip and my other adventures living in Europe, check out my other blog).

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