It’s National French Toast day! Also called Gypsy toast, this eggy bread is a delicious treat for breakfast or dessert. No one quite knows who created a national day for this egg soaked bread, but here’s a really tasty recipe to celebrate it with!
Here’s How to Do it:
Start by mixing some lavender sugar with an egg, some cream, lemon curd and poppy seeds.
Lay the bread in the liquid and let it sit for about five minutes.
Flip and let it stand another 5 to 10 minutes, until most of the liquid is soaked up.
While it’s soaking, make the cream.
You can get the instructions for lavender sugar here.
Whisk the whipping cream, lavender sugar, and jam until the mixture is thick and scoopable. If you like it thicker, use an electric mixer to create a stiff cream.
Heat the oil in a heavy skillet or griddle.
Cook each toast until it’s brown on both sides.
Put the toast on a serving platter with some butter on each piece.
Serve with the lavender cream and a sprig of mint for garnish.
Delicious!
- 8 thick slices bread
- 2 large eggs
- 1-1/2 cup half and half
- 4 Tablespoons lemon curd, plus a little for garnish
- 1/4 cup plus 2 Tablespoons Lavender Sugar
- 1/2 cup heavy whipping cream
- 1 Tablespoon Raspberry Jam
- mint sprigs for garnish
- butter for the top of each piece
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Start by mixing 2 Tablespoons lavender sugar with the eggs, half and half, lemon curd and poppy seeds.
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Lay the bread in the liquid and let it sit for about five minutes. Flip and let it stand another 5 to 10 minutes, until most of the liquid is soaked up.
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While the bread is soaking, make the cream.
Whisk the whipping cream, lavender sugar, and jam until the mixture is thick and scoopable. If you like it thicker, use an electric mixer to create a stiff cream.
-
Heat the oil in a heavy skillet or griddle. Cook each toast until it's brown on both sides.
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Remove each piece to a platter and put a pat of butter on each one.
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Serve with the lavender cream, a dollop of lemon curd and a sprig of mint for garnish.
© Copyright 2018 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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This looks delicious! I just saved it to Pinterest so I can remember to make it. My mouth is watering already! Visiting from #BloggersPitStop.
It was pretty good! We used the cream on ice cream too. Thanks for stopping by.
What a decadent breakfast! I adore lemon curd. Thank you for bringing this dish to FF.
Thanks Liz – glad you stopped by.
I want these now, they look so good. Great step-by-step instructions.Thanks for sharing on Fiesta Friday group.
Thanks for stopping by Rita – these were pretty good. I thought there would be left overs to freeze – nope.
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Congratulations, your post has been featured on Full Plate Thursday,510 this week, and we have pinned your post to our Full Plate Thursday Features Board. Thanks so much for sharing with us and you have a great week!
Miz Helen
I missed the party!! Oh Wah! But thanks so much for featuring my french toast!! I’m honored!