Tired of your plain French toasts? Try these fancy Lavender Maple French Toasts!
But first I’m going to complain, my friends. And I do anticipate your support and kind words (Not to mention delicious food).
I’m totally missing seasonal fall food. I’ve been trapped. Worse, I’ve been fooled. Well, have you seen many of these apple and pumpkin recipes I’ve posted recently? Nope? I haven’t either.
The problem is that I’m a too nice person. In September, while everyone around jumped into the apple and pumpkin recipes, I was all about the fig recipes to support some food bloggers. Well, you know this story – no need to remind. But if you wish, you can check this Cardamom Coffee Fig Ice Cream where I also summed it up.
Those figs, I’m telling you!
Lavender Maple French Toasts
When I realized this few weeks back, I got upset and made these fabulous Lavender Maple French Toasts. Right, when I’m upset, lavender is a good remedy.
So I’ve decided while all the apples and pumpkins being your seasonal produce, lavender would be mine. Oh, didn’t you know that lavender is a key produce in Ontario in October? Also, does your “No answer” mean I should ship you a pound or few of the lavender?
But if seriously, I have already tried a few apple recipes, and I’ll be sharing it shortly. Sure I’m planning on making some pumpkin things…and lavender…Well, should I grab all these things and put them together making a stew? Don’t worry – I will share it with you:)
But these Lavender Maple French Toasts are seriously delicious and luscious. The lavender flavor of the toasts was really delicate which is why I made this simple maple lavender syrup. You can omit this if you don’t have lavender extract. Another way, you can grab lavender (or any other) honey, and it will be a great addition!
So elegant and delicious, these Lavender Maple French Toasts are the perfect…seasonal recipe!:)
How much lavender should I send to you? Would you like to send me some pumpkin and apple food in return?
- 4-5 thick slices of white or brioche bread (I used similar to challah), whole or cut in half
- 1/2 cup milk
- 2 small or 1 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon (or more, to taste) dry lavender*
- 2 tablespoons butter
- 1/3 cup maple syrup
- few drops lavender extract
- In a shallow plate combine the milk, eggs, 2 tablespoons of maple syrup, and lavender. Slightly beat with a whisk and let stand 5 minutes to release the lavender flavor.
- In a skillet melt the butter over medium heat.
- Dip the bread in the mixture. Fry until nicely golden the flip to another side.
- In a meanwhile, combine 1/3 cup of the maple syrup and lavender extract.
- Serve toasts hot with the syrup.
*You can use culinary lavender extract to make the flavor more distinctive. Just be careful - extracts are different.