Fluffy london fog french toast + sugared blueberries

• Produce

  • 2 Earl grey tea bags
  • 1 tsp Earl grey tea leaves
  • 1 tsp Lavender
  • 1 Lemon

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 100 g 1/2 cup sugar
  • 1 Berries tossed with lavender earl grey sugar, blue
  • 30 g Flour
  • 50 g Lavender + earl grey sugar
  • 1 tsp Vanilla extract
  • 1 Whipped cream, lightly sweetened

• Bread & Baked Goods

  • 1 2 loaf day old challah cut into 4 slices, day old

• Dairy

  • 60 g Heavy cream
  • 180 g Whole milk

• Other

  • unsalted butter for frying or for greasing the pan if baking

Found on localmilkblog.com

Description

Ingredients

• 100 grams (1/2 cup sugar)
• 1 teaspoon lavender
• 1 teaspoon Earl Grey tea leaves
• 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
• blue berries tossed with lavender earl grey sugar for topping
• lemon for zesting over the toast
• lightly sweetened whipped cream, optional

Directions

• 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 youre 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.