Lemon Elderflower French Toast

The seasonal flavors of the Royal Wedding cake are used in a scrumptious French toast recipe with lemony whipped cream and sweet Elderflower syrup.


French Toast

  • 2 Eggs
  • ½ C. Milk
  • 1 Loaf Canyon Bakehouse Mountain White Bread
  • ¼ C. Butter

Lemon Elderflower Syrup

  • ½ C. Water
  • 1 C. Turbinado Sugar
  • ½ oz. Dried Elderflowers
  • 1 tsp. Lemon Zest

Lemon Whipped Cream

  • 1 C. Heavy Whipping Cream
  • 3 Tbsp. Powdered Sugar
  • 1 Tbsp. Fresh Lemon Juice
  • 2 tsp. Lemon Zest



  1. In a small mixing bowl, make the batter by whisking together the eggs and milk.
  2. Heat a large skillet or griddle and add 1 Tbsp. butter.
  3. Working one at a time, coat each slice of bread with the batter on both sides before adding to the skillet. Cook for 1-2 minutes, flipping mid-way through, until golden brown.
  4. To make the lemon elderflower syrup, combine the water and sugar in a saucepan and dissolve the sugar just below a simmer.
  5. Steep the dried elderflowers in the syrup for 5 minutes before removing. Allow the syrup to cool.
  6. Meanwhile, make the lemon whipped cream. Beat the heavy cream in a mixing bowl until soft peaks form.
  7. Slowly add the sugar to the whipped cream, and then the lemon juice.
  8. Fold 1 tsp. lemon zest into the whipped cream.
  9. Spoon the whipped cream between 3 slices of French toast.
  10. Pour the cooled syrup over the top.
  11. Garnish with more whipped topping and a lemon twist, if desired, and serve immediately.