This French toast recipe adds rosewater to the egg mixture to incorporate extra flavor into the bread before it is cooked. Rosewater has a very subtle floral flavor and is often used in Middle Eastern desserts. It pairs well with all the toppings that are normally served with French toast to create the perfect dish for brunch. 

For the bread, day old challah works best. Challah bread is delicious on its own, which makes the French toast more tasty. In addition, its texture allows it to absorb more of the egg mixture to create a softer and more gooey French toast. 

It’s best to use thick slices of the bread and allow them to sit in the egg mixture for a few minutes to absorb as much flavor as possible. To get a nice crust on the French toast, use a non-stick pan with a thin layer of butter that has been preheated on the stovetop. I recommend wiping the pan clean with a towel or paper towel and adding fresh butter in between batches to ensure the butter does not burn.

You can serve this French toast with a dusting of powdered sugar and warm maple syrup. You can also top it with a dollop of rosewater mascarpone whipped cream (recipe below). Fresh berries will also be a delicious addition to this dish. Left-overs can be stored in the fridge in an airtight container for 2-3 days and reheat well in a toaster oven.  

Rosewater French Toast

Course: Breakfast, BrunchDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• Rosewater French Toast

• 3 eggs

• 1/2 cup milk

• Challah bread cut into 4 one-inch slices

• 4 tbsp rosewater

• Butter as needed

• Powdered sugar as needed for serving

• Maple syrup for serving

• Rosewater Mascarpone Whipped Cream

• 1/2 cup heavy whipping cream

• 1/4 cup mascarpone at room temperature

• 1 tbsp powdered sugar

• 1 tbsp rosewater

Directions

• Rosewater French Toast
• Whisk together the eggs, milk and 4 tbsp rosewater in a large deep dish.
• Add bread slices and allow to soak for 1-2 minutes per side.
• Heat a thin layer of butter in a non-stick skillet, add the bread and cook for 3-5 minutes per side until golden brown.
• Rosewater Mascarpone Whipped Cream
• Using an electric hand mixer, mix together the heavy cream, rosewater, and sugar in a large bowl until soft peaks form.
• Add the mascarpone and continue to whip until stiff peak form. Refrigerate until ready to use.
• Serve French toast warm, with a dusting of powdered sugar, maple syrup and a dollop of mascarpone rosewater whipped cream.