Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
Chamomile French Toast
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1086
- Total Fat
- 72 g
- Saturated Fat
- 39 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 4 g
- Sugar
- 45 g
- Protein
- 27 g
- Cholesterol
- 606 mg
- Sodium
- 1201 mg
“The chamomile gives this French toast a lovely floral smell,” says Geoffrey.
- Level: Easy
- Total: 55 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1086
- Total Fat
- 72 g
- Saturated Fat
- 39 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 4 g
- Sugar
- 45 g
- Protein
- 27 g
- Cholesterol
- 606 mg
- Sodium
- 1201 mg
Ingredients
Directions
- 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.
- Whisk the lemon zest and juice and 1/3 cup honey in a small bowl. Set aside.
- Whisk the chamomile cream, milk, vanilla, eggs, remaining 1 tablespoon honey and a pinch of salt in a medium bowl until completely combined.
- 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.
- Top the French toast with a dollop of mascarpone, some fresh berries and a drizzle of the lemon honey.
