Forget the basic breakfast routine. Let’s try different, like velvety French Toast reminiscent of a creamy London Fog. This recipe feels like a deep, deep breath in the middle of a busy morning. We’re taking our intensely aromatic Double Bergamot Earl Grey, which is infused with double the bergamot for a bright and balanced feel, and letting it work its magic on thick slices of brioche.
It’s deliciously-inventive, ingredient-obsessed, and steeped (or griddled) to make you feel it.
The Ingredients
- 6-8 thick slices of brioche or challah bread
- 4 bags of Stash Double Bergamot Earl Grey Black Tea
- 1 cup whole milk or your favorite plant-based alternative
- 4 large eggs
- 1-2 tsp vanilla extract
- A pinch of salt
- Butter for the griddle
The London Fog Method
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Infuse the Milk: In a small saucepan, heat your milk until it's just about to simmer (roughly 190-210°F). Remove from heat and add the Double Bergamot Earl Grey tea bags. Let them steep for 10-15 minutes to extract that dark, citrusy flavor. Squeeze the bags to get every last drop of that flavor before discarding.
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Build the Custard: In a shallow bowl, whisk the eggs, vanilla, salt, and your cooled, tea-infused milk. This aromatic blend is designed to wake the mind and body.
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The Soak: Place your bread slices into the custard. Give them a good soak. You want about 30 seconds per side, so they’re saturated and bold.
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The Sizzle: Heat a buttered skillet over medium heat. Fry the slices until they are golden brown and crisp as the kitchen fills with the hints of bergamot.
- The Garnish: Serve hot with a drizzle of maple syrup or a dollop of whipped cream. A blueberry or blackberry compote also works well with Earl Grey flavors.
The Floral Option
You can use any of our Earl Grey teas for this, including Breakfast in Paris. This adds a hint of lavender to complement the black tea and bergamot. It’s perfect for French Toast. Enjoy!
