Courtesy Chef Bill Jones, Deerholme Farm
Ingredients
4 cups (1 L) milk (or cream)
¼ cup (65 mL) lavender flowers
6 cups (1.5 mL) French bread or baguette (sliced thinly)
6 large eggs
1 cup sugar (or ½ cup honey)
More sugar for sprinkling
Method
In a thick bottomed pot, add the milk and lavender. Heat over high until the mixture boils, be careful as the liquid will expand quickly and can easily overfull. When it starts to double in volume immediately remove from the heat and set aside. In a mixing bowl, add the eggs and sugar whisk to mix. Pour 1/3 of the hot liquid through a strainer and into the eggs, and whisk to mix. Add the remainder of the liquid and stir to mix. Place a layer of bread in a large casserole dish. Pour the egg mixture over the bread, pushing down with a spoon to ensure all the slices are soaked with the mixture. Place in a hot oven for 45 minutes (or until set and slightly browned on top). Remove from oven and allow to sit for at least 10 minutes. Cut into squares (or scoop with a large spoon) and serve warm with fresh berries and whipped cream.