FRENCH TOAST. ROSE PETAL. FENNEL SEED. PINK PERUVIAN SALT.

FRENCH TOAST IS ONE OF THOSE COMFORT FOODS I SIMPLY CANNOT LIVE WITHOUT. MAYBE ITS THE CRISPY EDGES OR THE SALTY BUTTER  OR THE SWEET MAPLE OR MAYBE ITS A COMBINATION OF ALL THESE THINGS TOGETHER. EITHER WAY, IT HAS BEEN A SOLID FAVORITE SINCE CHILDHOOD. GONE IS THE WHITE BREAD OF THAT YOUTH, IT HAS BEEN REPLACED WITH A CHEWIER SOURDOUGH, A LITTLE FENNEL, A LITTLE ROSE AND A HIT OF PINK PERUVIAN SALT. IT IS A PRETTY GROWN UP VERSION OF MY CHILDHOOD CLASSIC.

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FRENCH TOAST. ROSE PETAL. FENNEL SEED. PINK PERUVIAN SALT.

MAKES 6 PIECES 

2 EGGS

1/ 2 CUP WHOLE MILK ( ANY MILK WILL WORK. I USE WHOLE MILK OR COCONUT MILK)

1 TEASPOON  LUCKNOW FENNEL SEED ( A SWEETER GREEN INDIAN FENNEL SEED)

1 TABLESPOON CRUSHED  DRIED ROSE PETALS ( RESERVE HALF FOR GARNISH ON FINISHED FRENCH TOAST)

1/4 TEASPOON PINK PERUVIAN SEA SALT

6 SLICES OF MIICHE SOUR DOUGH BREAD ( I USED SHE WOLF BAKERY BREAD BUT YOU CAN USE ANY DENSE SOUR DOUGH)

4 TABLESPOONS BUTTER ( RESEVER TWO FOR FINISHED FRENCH TOAST)

1 TABLESPOON OF COCONUT OIL

1/2 CUP MAPLE SYRUP WARMED

 

 

DIRECTIONS

IN A SMALL BOWL COMBINE EGGS, MILK, FENNEL SEED AND ROSE PETALS

WHISK UNTIL COMBINED

TRANSFER THE MIXTURE TO A SHALLOW BOWL

SOAK THE BREAD SLICES INDIVIDUALLY UNTIL COATED AND SOFT

DRAIN THE EXCESS EGG FROM THE BREAD AND SET ASIDE ON A PLATE

 

IN A 10 INCH CAST IRON SKILLET OVER MEDIUM HEAT TWO TABLESPOON OF UNSALTED BUTTER AND 1 TABLESPOON OF COCONUT OIL

 

FRY THE BREAD TWO PIECES AT A TIME UNTIL GOLDEN BROWN. FLIP TO BROWN EACH SIDE.

SERVE WITH SOFTENED BUTTER AND THE REMAINING CRUSHED ROSEHIPS

SPRINKLE WITH PINK PERUVIAN SEA SALT

 

 TOP WITH WARMED MAPLE SYRUP.

 

 

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