This is French toast for a slow Saturday: thick slices of brioche soaked in a custard scented with cardamom and stained gold by saffron bloomed in warm milk. The spice does its work quietly — a floral, honeyed depth beneath the caramelized crust. Finished with honey and pistachios, it turns brunch into a small occasion.
At a glance
Serves 4
Prep: 15 min
Cook: 15 min
Saffron: 12 threads (≈0.05 g)
Ingredients
- 12 threads Raihan Afghan Super Negin saffron, bloomed in 3 tbsp warm milk
- 8 thick slices brioche or challah
- 3 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1/2 tsp ground cardamom
- 1/4 tsp vanilla extract
- Pinch salt
- 3 tbsp butter
- Honey, pistachios, powdered sugar to serve
Instructions
- Whisk eggs, milk, cream, sugar, cardamom, vanilla, salt, saffron bloom in a shallow dish.
- Dip bread, 30 seconds per side.
- Melt butter in a skillet over medium. Cook bread 2–3 min per side until golden.
- Plate. Drizzle honey. Top with pistachios. Dust with powdered sugar.
Chef's note
Bloom the threads in warm milk rather than water here — the milk fat carries saffron's aroma deeper into the custard. Give it a full ten minutes before whisking; if a "saffron" turns liquid bright yellow on contact, that is dye at work, not the real spice.
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