Rose Brioche French Toast with Rose Salted Butter

I have been on a homemade bread kick lately. It's so relaxing to make and there really is nothing better than freshly baked bread. I have been making homemade sourdough and brioche mostly. Making french toast with leftover brioche is such a treat. This Rose Brioche French Toast is a lovely way to start a weekend morning...enjoy!

Rose Brioche French Toast

Serves 2Ingredients:4 slices of homemade brioche or a loaf purchased from your local bakery. (I used this recipe and substituted rose sugar for the lavender sugar to make it extra rosey! Simply substitute the same amount of organic, edible dried rose petals for the lavender and voila! Rose sugar!)2 organic large eggs1 cup organic whole milkOne teaspoon organic vanilla extract1/2 teaspoon cinnamon1/4 cup rose salted butter, divided (recipe below)Maple syrup for servingDirections:Heat a cast iron skillet over medium heat and melt 1 tablespoon of butter. Meanwhile, in a large bowl, whisk together the eggs, milk, vanilla, and cinnamon. Soak a slice of the brioche in the batter until it is saturated, about 1-2 minutes. Once the butter has melted in the skillet, add the slice of brioche. Cook for 2-3 minutes on each side over medium heat. Continue this process with the rest of the brioche slices. Serve immediately or keep warm in the oven on a baking sheet at 325 degrees F. Serve with the rest of the Rose Salted Butter and drizzle with warm maple syrup. Sprinkle with fresh organic rose petals if you fancy.

Rose Salted Butter

Makes 1/2 cupIngredients:1 stick of butter at room temperature1/2 teaspoon fine salt1/2 teaspoon organic, dried edible rose petals, crushedDirections:Place all ingredients in a food processor and pulse until combined, about 5-10 pulses total. Scoop into a bowl and press the mixture down to combine into one solid piece. Store in the fridge and use within a week.Shop: Floral PlatePhotography and Recipe by Cassie Winslow (Brioche recipe adapted from Huckleberry)