TEA-INFUSED FRENCH TOAST

 

There are many ways to enjoy tea besides drinking it. Our friends at The Jasmine Pearl Tea Co. enjoy developing recipes that utilize tea as an ingredient outside the cup. They sent over this delectable French Breakfast Brioche Toast recipe that we just had to make. Try it for Easter brunch or at your next springtime gathering —either way, it will leave your guests saying, oh la la!

TEA-INFUSED FRENCH TOAST

Makes 4-6 Servings

Ingredients

French Toast

  • 6 pieces thick-sliced bread such as brioche or challah
  • 2 large eggs
  • 2/3 cups of half & half
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons French Breakfast loose leaf tea
  • Disposable tea bag
  • 2 tablespoons salted butter, for griddle

Tea-Infused Syrup

Optional Topping: Orange Zested Butter

  • 6 tablespoons salted butter, room temperature
  • 1/4 cup fresh orange zest

Directions

Overnight Prep

Cold steep 2 tbsp. of French Breakfast loose-leaf tea in cream for at least 6-8 hours. In the morning, strain spent leaves and reserve the infused liquid for egg custard batter.

To Make

Whisk together the eggs, tea-infused cream, and vanilla extract until thoroughly combined. Pour the egg custard mixture into a large baking dish.

Using fresh (or slightly stale) brioche slices, dip the bread into egg custard batter, turning over once to thoroughly coat both sides.

Heat griddle over medium-high. It should be warm enough to form a golden crust on the toast but not so hot that the outside burns before the absorbed egg custard has had a chance to cook.

Melt 1 or 2 tbsp. butter onto warmed griddle. Cook toasts until golden brown on both sides, flipping once. To keep the toast heated while preparing the syrup, arrange grilled slices in a single layer on a baking sheet and place on center rack of a preheated 350º F oven.

Tea-Infused Syrup

Pour maple syrup into a saucepan and place on medium-low heat. Let syrup warm through while filling the remaining loose-leaf tea into a reusable spice bag. Add spice bag to warmed syrup and let slow simmer for 4-5 minutes, stirring occasionally. Remove the spice bag, carefully squeezing out the excess syrup.

Orange Zested Butter

If using Orange Zested Butter, fold orange zest into the remaining room temperature butter with a fork. Serve alongside French Breakfast-Infused Syrup and Brioche Toast. Bon appétit!

 



 


Leave a comment

Please note, comments must be approved before they are published