The Lello Kitchen
Brioche French Toast with Lavender Honey
Custardy brioche with French lavender honey and citrus—familiar breakfast made more aromatic, not more complicated.
- Prep
- 10 minutes
- Cook
- 15 minutes
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
Lavender honey should be the final aroma, not cooked hard in the pan. Warm it gently and pour it over the finished toast.
Method
- Whisk eggs, milk, vanilla and salt in a shallow dish.
- Soak brioche briefly on both sides; it should absorb custard without collapsing.
- Cook in butter over medium heat until deeply golden and cooked through, about 2 to 3 minutes per side.
- Serve hot with lavender honey and citrus zest.
Cook’s notes
- Day-old brioche absorbs custard more evenly than very fresh bread.
Substitutions
- Challah works well; ordinary sandwich bread is much less rich.
To serve
Serve with berries, plain yogurt or softly whipped cream.
Storage & make-ahead
Best immediately; cooked slices can be refrigerated for 2 days and reheated in a skillet or oven.
