Cardamom and Rose Water French Toast with Whipped Orange Blossom Yogurt, Candied Walnuts and Pomegranate Maple Syrup
A Middle Eastern inspired take on a classic breakfast.
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
Notes
This is a very simple dish to make and it's basically a sum of it's parts. The individual components all add to this breakfast and all have a purpose. The walnuts add texture, the yogurt adds bitter, the pomegranate adds sour, the waters add floral and fruity.
You can definitely substitute several things in this breakfast without sacrificing a great outcome. If you don't have walnuts, use a different nut - pecans would work well. You also don't need to candy the nuts, if using pistachios, I would just chop them up fine and scatter over the top of the finished dish.
If you can't find rose water or orange blossom water, just make without using either, and maybe add a little orange juice in it's place during the process of whipping the yogurt.
This is a fancy as fuck French toast, inspired by the middle eastern flavors and spices I so much love. I hope you do as well.