Lavender Fog French Toast Bake
Way back when I was a line cook working at one of the busiest restaurants in Oakland, we made this *phenomenal* French toast that nearly every table would order during our weekend brunch. Here, I took that recipe and tweaked it with a Tanglewood twist.
1 cup coconut cream
1 cup milk, your choice
2 cups Lavender Fog concentrate
1/2 cup brown sugar
1/2 Tablespoon vanilla extract
1 lemon, zested
1 Challah loaf (3/4 of a large loaf)
maple syrup, for serving
fresh fruit, for serving
Preheat the oven to 350F degrees.
Combine all the ingredients except the bread together in a bowl using a whisk. Set aside.
Cut the Challah loaf into equal sized pieces and line a baking dish with the bread chunks. Pour the egg mixture over the bread and make sure everything is covered evenly.
Bake the French toast for 30-40 minutes, till the egg is cooked through.
Serve with your choice of fresh fruit and maple syrup.