Do you know what sounds so good right now? French toast. It’s one of my very favorite brunch foods (besides these).
I like my french toast to be really thick. Like slab thick. So thick that you have the option to stuff it if you have ricotta or cream cheese lying around (oh man, that sounds just too good at this moment). Brioche is always the best, but in a grocery store pinch a nice loaf of sourdough will do.
Many people will share many different secrets in the french toast department that have to do with egg consistency and cream and just the right amount of cinnamon and nutmeg… but for me it’s all about what goes on top of said breakfast. What warm deliciousness the toast marinates in as it soaks up goodness right off of your plate.
And my favorite french toast topper? It might be this lavender and lemon citrusy simple syrup (which sounds way fancier than it is) that we made with friends for a late morning brunch.
On to the stove and into a sauce pan go 2 or so cups of water plus 1.5 to 2 ish cups of sugar. Add the juice of 2 large lemons + grated rind of one lemon + fresh lavender sprigs (I snip mine from the garden and wash well), bring to a boil and then a simmer until all of the sugar has dissolved.
Meanwhile on the skillet, add your heavily dunked bread slabs (I like eggs + cream + a little splash of vanilla + cinnamon) and sauté.
Sprinkle course sea salt (I know, crazy) and the rind of your second grated lemon over the very warm slices of bread, generously coat in the lavender lemon syrup.
And then enjoy! With good friends, bottomless mimosas and fresh fruit.
Oh man, I love weekends.
PS my sincerest apologies to my cold-weathered friends. You’re welcome to visit us San Diegan folks any time for a not-so-cold outdoor brunch, we will welcome you with open arms.
PPS you can find a round up of all recipes posted on the blog right here.