Recipe: French Toast With Lavender and Grapefruit

updated May 13, 2022
French Toast With Lavender and Grapefruit
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(Image credit: Apartment Therapy)

Staring into a bouquet of sweet-scented lavender and a pile of ripe grapefruits on the kitchen table, my mind wandered to all the ways one might combine these two gifts grown by friends. I settled on an experiment with French toast stuffed with lavender-

mascarpone

1 / 5

French Toast With Lavender and Grapefruit

Serves 2

Nutritional Info

Ingredients

Grapefruit compote

  • 2 tablespoons

    water

  • 2 tablespoons

    honey

  • 2 tablespoons

    sugar

  • 1/2-inch piece ginger root, peeled and smashed

  • 2

    grapefruits (about 10 ounces each)

French toast

  • 1/2 cup

    (4 ounces) mascarpone cheese

  • 1/2 teaspoon

    dried lavender buds (plus more for garnish, if desired)

  • 8

    2 1/2 x 4 1/2-inch slices French bread, each about 1/4 inch thick

  • 2

    large eggs

  • 1/2 cup

    half and half

  • 2 tablespoons

    unsalted butter

Instructions

To make grapefruit compote

  1. Segment the grapefruit and place segments in a bowl.

  2. Combine water, honey, sugar, and ginger in a small saucepan. Bring to a boil over medium heat and cook, stirring, until honey and sugar are dissolved. Reduce heat and simmer, stirring occasionally, for 5 minutes. Remove from heat.

  3. Strain the syrup into the grapefruit bowl and discard the ginger. Stir to combine.

  4. Let stand for at least 30 minutes. Can make ahead and refrigerate overnight; bring to room temperature before serving.

To make French toast

  1. Combine mascarpone and lavender buds and stir until smooth. Spread 2 tablespoons of this mixture on one slice of bread, then cover to make a sandwich. Repeat for the remaining slices of bread.

  2. Whisk the eggs and half and half in a shallow dish.

  3. Melt butter in a large skillet over medium heat.

  4. Dip a sandwich into the egg mixture, turning to coat both sides, and letting the excess drip back into the dish. Place sandwich in the skillet and cook until golden brown on each side. Repeat for the remaining sandwiches, adding more butter to the pan as necessary.

  5. Serve with grapefruit compote and garnish with lavender buds, if desired.

(Images: Emily Ho)