Nothing like a good cup of tea with breakfast… well, except for having tea flavors in your breakfast! Earl Grey French Toast tops the classic crispy on the outside, fluffy on the inside, custard sweet slices of morning goodness and tops them with a jammy blueberry compote that tastes like all the best days of summer (no matter the season). But it’s the whipped cream that will really steal your heart: each creamy bite is infused with the fragrant citrus flavor of bergamot and the caramel notes of black tea. Mmmm, nothing like Earl Grey French Toast to make you feel high-class!
Ingredients
For the Earl Grey whipped cream:
- 1 1/2 cups heavy whipping cream
- 3 bags Earl Grey tea
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup powdered sugar
For the blueberry compote:
- 2 cups blueberries
- 1/4 cup water
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch plus 1 teaspoon water, stirred together to form a slurry
For the French toast:
- 8 eggs
- 1/4 cup whole milk
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, divided
- 12 (1-inch) slices thick artisanal bread
Directions
Step 1 –Pour the heavy cream into a medium saucepan and heat over medium-high heat.
Step 2 –Heat the heavy cream until just before boiling and transfer the saucepan from the heat.
Step 3 –Add the tea bags to the heavy cream and cover the saucepan with the lid.
Step 4 –Allow the tea to steep until all of the flavor has infused into the cream, about 30 minutes.
Step 5 –Squeeze the tea bags into the cream and discard the tea bags.
Step 6 –Place the heavy cream in an airtight container in the fridge until completely cool, about 2 hours.
Step 7 –In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high until it begins to thicken, about 2 minutes.
Step 8 –Add the vanilla and the powdered sugar and continue to whip on high until stiff peaks begin to form.
Step 9 –In a medium saucepan over medium-high heat, add the blueberries and the water.
Step 10 –Heat the blueberry mixture until simmering and add the honey and the lemon juice.
Step 11 –Cook the blueberry mixture until thickened, about 10 minutes.
Step 12 –Add the cornstarch slurry and simmer until thickened, about 5 minutes.
Step 13 –In a wide, flat dish, whisk together the eggs, the milk, and the cinnamon until combined.
Step 14 –Heat a large frying pan over medium heat on the stove.
Step 15 –Add 1 tablespoon of the butter to the pan and heat until it melts, moving the pan to make sure it coats the surface.
Step 16 –Dip the bread slices, one at a time, into the egg mixture, turning it on both sides to coat.
Step 17 –Place the coated bread in the pan, adding as many as can fit in the pan.
Step 18 –Cook the bread on one side until lightly browned, about 5 minutes.
Step 19 –Flip and cook the other side until lightly golden, about 3-4 minutes.
Step 20 –Repeat until all of the butter is used and the slices of French toast are all cooked.
Step 21 –Serve the French toast with the whipped cream and the compote.
