The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

French Toast with Raspberry & Rosewater Syrup

15 Comments

RaspberryRoseFrenchToast1A little rosewater, if used sparingly, can add a wonderfully subtle floral note to a sweet dish, and I think it goes especially well with raspberries. Here I’ve made a raspberry and rosewater syrup with hints of clementine and pomegranate to drizzle over some French toast. Fix up some mimosas to complete this decadent and romantic breakfast!

French Toast with Raspberry & Rosewater Syrup

Serves 4

For the Syrup:

  • 2 1/2 cups frozen raspberries (300 g.)
  • 1 Tbs. water
  • 1 1/2 Tbs. raw sugar
  • 1 tsp. clementine juice, plus 1/4 tsp. clementine zest
  • 1 tsp. pomegranate syrup
  • 2-3 drops rosewater

For the French Toast:

  • 8-10 slices of day-old or 2-day-old dense white bread like an Italian loaf, cut into 1-inch-thick slices on a diagonal
  • 4 large eggs
  • 4 Tbs. whole milk
  • 2 tsp. cinnamon
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 2 tsps. maple syrup
  • 1/2 tsp. clementine zest
  • a pinch of kosher salt
  • 2 pats of butter
  • confectioners sugar, for serving

Directions:

  1. In a medium saucepan combine the syrup ingredients and heat over low until evenly heated through. Turn up the heat to a simmer and let the syrup lightly bubble and reduce for 5 minutes. Mix gently to retain the shape of the berries. Taste and add more sugar to taste if desired. Cover and set aside.
  2. In a mixing bowl with a spout, beat the eggs and mix in the next ingredients from the milk to the clementine zest. Pour into a large baking dish (or two) and place the bread slices flat across the mixture; turn frequently to soak the bread for 10-15 minutes. Sprinkle a pinch of salt over the bread as it soaks.
  3. Heat a large skillet over medium-high heat and add a pat of butter. Swirl it around as it melts. When the butter is bubbling and starting to brown, add the first batch of soaked bread slices, letting the excess egg mixture drip off before placing in the pan. Let brown in the pan undisturbed for 3-4 minutes, then flip and brown the other sides. Finish browning the French toast in batches.
  4. Place 2-3 French toast slices on each plate, sprinkle with confectioners sugar if desired, and drizzle generously with the raspberry and rosewater syrup.
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Author: Laura Haugen

Writer, Traveler, Foodie

15 thoughts on “French Toast with Raspberry & Rosewater Syrup

  1. omg! This looks heavenly! Feeling hungry now! 🙂

  2. Love rosewater. This sure looks like a delish breakfast!

  3. Wow this looks so delicious. What a great idea. The recipes in Jerusalem call for rosewater often. I have to get out and find it because it really adds that special something, I imagine.

    • Thanks, Amanda! The rosewater does add that special something, that’s exactly how to describe it. Just a subtle note to amplify the flavor & aroma. You can probably find it in a Middle-Eastern store or even well-stocked grocery store, and a little bit goes a long way.

  4. Wow… this is one of the best way to wake someone up!

  5. the flavor combination sounds wonderful!

  6. I love the sound of the raspberry rosewater syrup!

  7. Your syrup is amazing, complex and sounds so delicious. The hint of rosewater is fantastic and French Toast, well it’s wonderful and would love with this syrup. I also think that strained it would make an incredible simple syrup for drinks. Add to some champagne, yum!

  8. Pingback: A Forager’s Feast | The Novice Gardener

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