Lavender French Toast Bake

Sunday, July 19th, 2009


Since my derriere is expanding and I know I need to do something about it, I'm doing what I always do before making the plunge into the 'D' word.... I'm eating all my favorite things.

Why do I do that? Am I the only person that does that?

The more I realize I need to do something about the poundage, the more I fantasize about my favorite things. This then leads me to having to lose the weight I gained while preparing to go on a diet. Therefore, I just pretty much stay at my baseline weight....

Last night while powdering my robust butt and thighs after taking a luxurious lavender bubble bath, I thought of something else I like to powder: French Toast with a powdering of powdered sugar....

At that very moment I just knew I would wake up with a hankering for my lavender french toast bake. I mean - why not? It would be Sunday.... Who diets on Sunday? So - I went to the kitchen in my robe with my powdered buns wiggling while I walked and prepared for my breakfast feast:

Lavender French Toast Bake:
1 stick of butter
1-1/4 cups of packed dark brown sugar
2 tablespoons of maple syrup (or any other pancake syrup)
1 large loaf of bread with crusts removed (I have found that denser, nuttier breads are best)
1 teaspoon dried culinary lavender buds
1-1/2 cups half-and-half
5 large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp salt

Pour half-and-half and lavender in a small saucepan and warm gently over low to moderate heat for 5 minutes. Remove from heat and set aside and let cool.

In a small saucepan, melt butter, brown sugar, and maple syrup over moderate heat, stirring until smooth and sugar dissolved. Pour into a 13 x 9 x 2-inch baking dish. Arrange bread slices in one layer over the sugar mixture. Fitting the bread slices tightly is best.

In a bowl, whisk together eggs, vanilla, cinnamon, nutmeg, and salt. Pour half-and-half through a strainer to remove lavender buds. Add the lavender infused half-and-half to egg mixture. Whisk into egg mixture and pour over the bread slices. Cover and place in the refrigerator overnight.

When you awake the next morning from a blissful night of lavender dreams, go into the kitchen and take the casserole out of the refrigerator and let sit at room temperature while pre-heating the oven to 350. Bake for 35-40 minutes. Serve hot with a sprinkling of powdered sugar and a light drizzle of maple syrup. I like to serve it with fresh fruit. Jack likes it with bacon.

This is a great dish for Easter or Mother's Day breakfast/brunch. Or in my case, great for the before the diet diet. I have also enjoyed making it for breakfast or brunch for brides on the morning of the big day. I gain great joy in tempting the emaciated bride with french toast.... Am I evil?

Enjoy!

P.S. Be sure you use culinary grade dried lavender buds. If you are using fresh lavender, double the amount to 2 teaspoons. Let me know if you're unsure about how to confirm you are using culinary grade lavender. Maybe I need to post about culinary lavender?

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