1. In a small saucepan, over med-low heat, warm cream and lavender for 5 minutes or until steaming. 2. Remove from heat and let cool while you prepare the remaining ingredients. 3. In another small saucepan, over medium heat, combine brown sugar, butter, and maple syrup, stirring until smooth and sugar has dissolved. 4. Pour into 13 x 9 inch glass baking dish. 5. Arrange bread slices in a single layer on top, pushing the slices tightly together. 6. In a big bowl, whisk together eggs, vanilla, cinnamon, nutmeg, and salt. 7. Strain cream mixture through a fine sieve into egg mixture, discarding lavender; whisk to combine. 8. Pour evenly over bread. 9. Cover and refrigerate for at least 6 hours or overnight. 10. Preheat oven to 350°; meanwhile, let casserole stand at room temperature for 15 minutes. 11. Uncover and bake for 35-40 minutes or until bubbling and golden brown. 12. Serve hot, with a sprinkling of powdered sugar and a light drizzle of maple syrup. ---------------------------------------------------------------------------
Nutrition
Ingredients
