TEA-INFUSED FRENCH TOAST

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

• 2 1/2 cups real maple syrup
• 2 tablespoons French Breakfast loose-leaf tea
• Disposable tea bag

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!