French Toast Crostini with Honey Creme Fraiche
Recipe courtesy Lisa Garza

2 eggs
1/4 cup heavy cream or whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 to 3 tablespoons butter
1/2 French baguette, sliced 1/4-inch thick on the bias
Honey Creme Fraiche, recipe follows
1/4 cup lavender honey
1/2 cup toasted sliced almonds, garnish

Preheat the oven to 200 degrees F.

In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended.

In a large skillet, melt half of the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not oversoak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook in batches over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat with remaining ingredients. Keep warm in the oven.

Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey Creme Fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds.

Honey Creme Fraiche:
1 cup creme fraiche
1/4 cup fresh whipped cream
1/4 cup lavender honey
Small pinch kosher salt

In a medium bowl combine all of the ingredients and whisk well.

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Ease of preparation: easy