Chamomile French Toast

“The chamomile gives this French toast a lovely floral smell,” says Geoffrey.
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  • Level: Easy
  • Total: 55 min
  • Active: 40 min
  • Yield: 4 servings
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1 1/2 cups heavy cream

4 chamomile tea bags 

1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice 

1/3 cup plus 1 tablespoon honey

1 1/2 cups milk 

2 teaspoons pure vanilla extract 

8 large eggs 

Kosher salt

4 tablespoons unsalted butter 

8 1-inch-thick slices brioche

1/2 cup mascarpone cheese

2 cups mixed berries


  1. Preheat the oven to 300˚ F. Combine the heavy cream and tea bags in a small saucepan. Bring to a simmer, then immediately take off the heat. Let cool 15 minutes, then remove the tea bags.
  2. Whisk the lemon zest and juice and 1/3 cup honey in a small bowl. Set aside. 
  3. Whisk the chamomile cream, milk, vanilla, eggs, remaining 1 tablespoon honey and a pinch of salt in a medium bowl until completely combined. 
  4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter and let melt. Put 2 slices of bread in the cream mixture and let it soak through, 10 to 30 seconds. Add the soaked bread to the pan and cook until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet and keep warm in the oven. Add another tablespoon butter to the pan, soak 2 more slices of bread in the cream mixture and cook; transfer to the baking sheet. Repeat with the remaining butter, bread and cream mixture. 
  5. Top the French toast with a dollop of mascarpone, some fresh berries and a drizzle of the lemon honey.