While the base of this recipe might not stray too far from a “normal” French toast that you already make at home, the components that make up the end result, and the additions of rose water and orange blossom water will elevate this breakfast. This is incredibly easy to make. Don’t be intimidated by a few extra steps, or the use of non-mainstream ingredients. Rose Water, Orange Blossom Water and Pomegranate Molasses have been less hard to find as of recently, and most won’t need to trek to a specialty grocer to find them. If you happen to have a local international market, check there first, but if you absolutely cannot find, the beauty of Amazon can get you these items next day!
Cardamom and Rose Water are the real stars of the French toast itself. Cinnamon is a French toast staple, but the cardamom supplies a spice not often found in common French toast. The rose water is very potent, and I would advise you against the “more is better” mindset when using it. You want it to be subtle, as overpowering it will taste like you’re eating a flower!
Candied walnuts are just one of the best things you can make, ever. They go well with any breakfast, in just about any salad, and certainly with almost any dessert. I try hard not to make them often because they’re usually devoured within the hour of their completion. My wife gets up from the couch and strolls into the kitchen every 5 minutes post-cooking with a made-up excuse as to why she’s in there, and suddenly the walnuts are all gone! If you do make them in advance of the French toast, you better have some serious self-discipline!
You can make this breakfast without the yogurt, but I would strongly advise against it. The whipped yogurt can be made within minutes, and the creaminess and flavor from the orange blossom water along with the sourness from the Greek yogurt, adds another level to this dish. I also think the yogurt makes the dish more visually appearing by adding some contrasting color. Food doesn’t have to look pretty to be good, but it doesn’t hurt.
The maple syrup can be mixed with the pomegranate molasses to create a bitterness that gets cut nicely by the yogurt. It also makes the dish a complete well thought-out Middle Eastern take on a classic French toast.
Garnish with some chopped mint and dig in, unless your wife ate all your candied walnuts…..
Cardamom and Rose Water French Toast with Whipped Orange Blossom Yogurt, Candied Walnuts and Pomegranate Maple Syrup
Equipment
- Frying Pan
- Mixer – stand or hand
Ingredients
French Toast
- 8 slices brioche or challah
- 4 eggs
- 1/4 cup milk
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp rose water
- 2 tbsp brown sugar
- 1/2 tsp vanilla extract
- 4 tbsp butter
Orange Blossom Whipped Yogurt
- 1 cup Greek yogurt
- 1/4 cup heavy whipping cream
- 1 tsp orange blossom water
- 1/2 tsp vanilla extract
- zest of 1 orange
Candied Walnuts
- 1/4 cup granulated white sugar
- 1 cup walnuts
- 1 tbsp butter
Pomegranate Maple Syrup
- 1/2 cup maple syrup
- 2 tbsp pomegranate molasses
Instructions
For French Toast
- In a medium bowl, whisk together cinnamon, cardamom, rose water, eggs, brown sugar, milk and vanilla.In a medium skillet, melt butter over medium heat. Dip bread into egg mixture to coat completely, and fry slices until golden brown, then flip to cook the other side.
Whipped Yogurt Instructions
- Add all ingredients to the bowl of a stand mixer fitted with the whisk attachment or use a hand mixer. Begin mixing on low until well combined, about 30 seconds, and then slowly increase the power to the highest speed .After 2 minutes of mixing, turn off mixer and scrape down the side of the bowl to ensure everything is being mixed together. Continue mixing for another 2minutes or until peaks start to form. This will keep for a few days if you have leftovers, but the reality is that you’ll use it all on this French toast.
How to candy walnuts
- Heat a medium pan over medium heat, and add walnuts, sugar and butter to the pan. Stir frequently so the mixture does not burn, for about5 minutes. When the sugar starts melting, stir constantly until all sugar is melted and the nuts are coated. Remove from heat and allow to cool in the pan(or pour mixture onto a silicone mat and allow them to come to room temperature).Once cooled and the coating has hardened, you can transfer the nuts to a bowl.
For Syrup
- Combine the 2 tbsp of pomegranate molasses with the ½ cup of maple syrup
