My beautiful mother taught me that flowers bring joy to any occasion. No words, cards, or hugs can compare to flowers—especially roses, her favorite. With two of my favorite edible flowers in this recipe, you can’t go wrong. Start your day with the joy of French toast and flowers! It will be the prettiest breakfast you’ve ever had!
Makes 4 servings
Lavender Rose Petal Sugar
3/4 cup sugar
1/8 cup dried lavender petals
1/4 dried rose petals
3/4 cup almond milk
2 egg whites
1/4 teaspoon ground cinnamon
8 slices thick-sliced brioche, challah, or whole grain bread
To make the lavender rose petal sugar:
Place all the ingredients for the lavender rose petal sugar in a food processor. Pulse until combined.
To make the French toast:
Spray a 10-inch nonstick skillet or griddle with cooking spray. Heat over medium-high heat.
Whisk together the almond milk, eggs, egg whites, cinnamon, and lavender rose petal sugar in a shallow dish.
Soak a slice of bread in the batter. Place it in the hot skillet.
Cook over medium-high heat for approximately 2 to 3 minutes on each side, or until the surface is golden brown and crisp. Watch the heat, as the sugar will burn quickly. Repeat with the remaining slices.