Food Network Magazine - (05)May 2020

“The chamomile

gives this French toast

a lovely floral smell.”

GEOFFREY ZAKARIAN’S

CHAMOMILE FRENCH TOAST

ACTIVE: 40 min l TOTAL: 55 minl SERVES: 4

1½ cups heavy cream

4 chamomile tea bags

1 teaspoon grated lemon zest,

plus 1 tablespoon lemon juice

⅓ cup plus 1 tablespoon honey

1½ cups milk

2 teaspoons pure vanilla extract

8 large eggs

Kosher salt

4 tablespoons unsalted butter

8 1-inch-thick slices brioche

½ cup mascarpone cheese

2 cups mixed berries

1.Preheat the oven to 300 ̊. 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 ⅓ 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.

MAY 2020 ●FOOD NETWORK MAGAZINE 73

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: SARAH SMART.