Vanilla Rooibos French Toast

teas.co.uk · 20 min · Serves 2

You'll need

• 3 Dragonfly Organic Vanilla Rooibos pyramid bags
• 250ml whole milk
• 4 thick slices of brioche or challah, cut 1.5cm thick (slightly stale slices hold the custard best)
• 2 large free range eggs
• 50ml double cream
• 1 tbsp golden caster sugar
• 1 tsp ground cinnamon
• A small pinch of fine sea salt
• 30g unsalted butter, for the pan
• 4 tbsp maple syrup or acacia honey, to serve
• A small handful of fresh berries (raspberries, blueberries or sliced strawberries), to top

Method

1. Warm the milk in a small heavy based pan over a medium low heat to about 80C, steaming with the first fine bubbles at the edge but not simmering.
2. Take it off the heat, drop in the three rooibos bags, cover and steep for eight minutes, giving the milk time to take on the vanilla and honey notes.
3. Lift out the bags, pressing each against the side of the pan, and discard. The milk should be a pale dusty pink and smell strongly of vanilla.
4. In a wide shallow dish, whisk the warm infused milk with the eggs, double cream, sugar, cinnamon and salt until smooth.
5. Heat a large non stick frying pan over a medium heat, add half the butter and swirl it until it foams.
6. Dip the first two brioche slices into the custard for about thirty seconds a side, lifting carefully. Do not soak for more than a minute or the bread will break up in the pan.
7. Lay them into the foaming butter and fry for two minutes a side, until deep golden and crisp. Press lightly with a spatula at the end to crisp the centre.
8. Move to warm plates and hold in a low oven while you melt the rest of the butter and cook the other two slices.
9. Serve two slices per person, drizzled with maple syrup or honey and scattered with berries, alongside strong coffee or another cup of the rooibos.

Recipe: https://teas.co.uk/recipes/rooibos/vanilla rooibos french toast/