London Fog French Toast Bake

Breakfast

Slow mornings call for something special—like this warm, dreamy London Fog French Toast Bake.

5 eggs
1 cup heavy cream
1 ½ cups whole milk
3 earl grey tea bags
⅓ cup granulated sugar
¼ brown sugar
2 tsp vanilla extract
½ tsp salt
1 challah bread,
cut into 1-inch cubes
1 tbsp culinary lavender (optional)
Optional glaze:
½ cup powdered sugar
2 tbsp milk
1 tsp vanilla extract
1 tbsp brewed earl grey tea

DIRECTIONS

Coat a large, high-sided baking dish with nonstick spray.
In a pot over medium heat, combine the milk and cream. Heat until steaming but not boiling, then remove from heat. Add the tea bags and lavender and steep for about 10 minutes. Strain and set aside to cool slightly.
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla, and salt. Slowly whisk in the milk mixture until evenly combined. Add the cubed challah to the prepared baking dish and spread it evenly. Pour the milk mixture over the bread, making sure it soaks through. Cover and refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350°F. Uncover the dish and sprinkle with a little extra brown sugar. Bake for about 45 minutes, or until the bread is cooked through and lightly golden, tenting with foil if browning too quickly.
To make the glaze, whisk together the powdered sugar, milk, vanilla, and tea in a small bowl until smooth. Drizzle over the french toast bake once slightly cooled.

Recipe & photo by: Alexa Santos