Indulge Your Special Guests With A Twist On A Brunch Classic- Blueberry Lavender French Toast

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“Good food is very often, even most often, simple food.” – Anthony Bourdain.

In a delightful twist on tradition, this recipe’s effortless preparation creates a dish that is not only visually striking but also bursting with flavor, allowing the essence of spring and seasonal ingredients to shine through. Whether hosting an elegant Mother’s Day brunch, a sophisticated afternoon tea or simply craving a fresh and sweet indulgence, elevate your traditional gatherings with this perfectly renewed addition.

Invite your special guests over and serve them this Blueberry Lavender French Toast. You’ll make them feel special, important, and loved while not stressing in the process.

iBuen provecho!

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Blueberry Lavender French Toast

A perfect blend of spring: savory, sweet, aromatic, and tangy.

Servings 4 people

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Equipment

• Large Skillet
• Small Saucepan
• Whisk
• Spatula
• Fork
• Measuring Cups
• Manual Juicer

Ingredients

For French Toast:

• 1 loaf brioche can be substituted with challah or another soft egg-based bread
• 4 eggs
• ⅔ cup milk
• 2 tsp fresh lavender flowers, chopped into a powder 1 tsp if using dried lavender
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp butter

Blueberry Lavender Syrup:

• 1 cup fresh blueberries
• 1 cup granulated sugar
• 1 lemon, lime, or sour orange
• 1 tbsp fresh lavender flowers chopped into a powder 2 tsp if using dried lavender

Optional:

• confectioners sugar for decorating also known as powdered sugar

Instructions

For French Toast:

• Preheat a large skillet over medium heat.
• Whisk eggs, milk, salt, sugar, and lavender in a shallow dish until fully combined.
• Cut the loaf of bread into eight equal pieces.
• Using a fork, add the sliced bread to the egg mixture, poking holes throughout so that the bread can thoroughly soak up the mixture. Continue on, soaking two to four pieces at a time.
• Using a spatula, evenly coat the skillet with a tbsp of butter. You should hear and see the butter sizzling without turning brown. If your butter is browning, lower the heat to medium-low, wipe out the skillet with a paper towel, and start again.
• Add the soaked bread pieces 2-4 at a time, depending on the size of your skillet. Cook for 3-4 minutes until golden brown.

  You don't want to overcrowd the pan; there should be space between each piece of bread.
• Once golden brown, flip the pieces of French toast until the other side is also golden brown. Another 2-3 minutes.
• Continue soaking and cooking the bread until each piece is golden.

For the Blueberry Lavender Syrup:

• Zest the lemon, lime, or sour orange and set the zest aside.
• Juice only half the lemon, lime, or sour orange.
• Combine blueberries, sugar, zest, and citrus juice in a small saucepan over medium-high heat and bring to a rolling boil.
• Using a whisk, smash half of the blueberries as you whisk to combine.
• Occasionally stir until the sugar has completely melted, the blueberries have softened, and the syrup has thickened. Approximately 6-8 minutes
• Once the syrup has thickened, stir in the lavender and remove it from the heat, setting aside the syrup to cool and continue to thicken.

Plating:

• If serving immediately:

  Lay out the French toast on a large platter. Drizzle a bit of the blueberry lavender syrup over it, garnishing it with fresh blueberries, lavender flowers, and mint for a pop of color. Leave a bottle or jar of the remaining syrup on the table for your guests to help themselves to more.

  Optional: Sprinkle powdered sugar over the top.
• If setting out on a grazing table:

  Lay out the French toast on a large platter, garnishing it with fresh blueberries, lavender flowers, and mint for a pop of color. Leave a bottle or jar of the syrup on the table for your guests to help themselves.

  Optional: Sprinkle powdered sugar over the top.

Pro tip:

• You can make the blueberry lavender syrup the night before and store it in an airtight container in the fridge for up to a week.

Notes

Notes on how to include your child(ren): Let your little chef(s) satisfy their sensory needs by helping you set up your mise en place. They’ll touch and taste blueberries, lavender, salt, and sugar while sharpening their fine motor skills by measuring and pouring.

Your older chef(s) can sharpen their concept of time by watching the clock while making the French toast and the blueberry lavender syrup; comparing the time to the result will help strengthen their internal clock and cooking skills while building their self-esteem by learning to trust themselves in the cooking process.

Build upon your relationship and trust with your little chef(s). Show them you believe in them by giving them a task and trusting that they’re capable with little to no help from you, stepping in only when asked. Expect spills and a mess, but work together to clean it up, showing them they have your support as they learn and grow.

Calories: 705kcal

Course: Breakfast, brunch

Cuisine: American

Keyword: blueberry, breakfast, brunch, French Toast, lavender

Nutrition

Serving: 2pieces | Calories: 705kcal | Carbohydrates: 100g | Protein: 17g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 321mg | Sodium: 781mg | Potassium: 189mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1164IU | Vitamin C: 19mg | Calcium: 148mg | Iron: 2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.

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