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Miss Rogue's Saffron French Toast
Not all of my experiments worked, but this one turned out perfectly, and it's now my breakfast specialty. It's beautiful and tastes amazing. You'll never go back to cinnamon. I promise.
cups mixed fresh fruit (fresh berries and/or bananas
1/4
cup real maple syrup
2
sprigs fresh mint
Directions
1.
In a small bowl, whisk the eggs, milk, and 1 Tbsp. of the saffron together until combined. Transfer the egg mixture to a 9- x 13-inch baking dish, add the bread, and soak until it's soggy, but not falling apart, about 1 minute for soft bread or 2–3 minutes for crusty bread like sourdough.
2.
Melt 1/2 Tbsp. of the butter in a frying pan over medium-low heat. Add two slices of soaked bread to the pan and sprinkle a few saffron threads over the top; flip quickly and sprinkle saffron on the other side. Cook until each side is golden brown and crispy, 2–3 minutes per side. Repeat with the remaining butter, bread, and saffron.
3.
To serve, butter each slice of bread lightly and place two slices of bread on each plate. Top with fresh fruit and maple syrup, and finish with a sprig of mint for a bit of flourish.
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By
Tara Hunt
