Lavender Egyptian Bread Pudding

So exotic and rich, this breakfast dish is flavored with pistachios, apricots and lavender that we harvested at Spring Creek Lavender farm.

14 ounce box Dufour Puff Pastry, thawed

2 Tablespoons melted butter

1 Tablespoon organic cane sugar

1/2 cup toasted and salted pistachios, chopped coarsely

1cup dried apricots, chopped

4 cups whole milk

1.5 cups heavy cream

1/4 cup packed brown sugar, organic preferred

1/2-1 teaspoon ground dried edible lavender buds (We got ours locally at the Spring Creek Lavender Farm)

Optional: 1/2 cup whole almonds, coarsely chopped

Directions:

1. Preheat the oven to 400 degrees and adjust oven rack to middle position. Place the defrosted puff pastry onto a parchment lined baking sheet.

2. Brush the whole sheet with the butter and sprinkle with the sugar. Cut into 12 equal sized squares.

3. Bake for 24 minutes until fully puffed and deep golden brown. Set aside to cool. NOTE: This can be done the night before you want to make this for breakfast.

4. Increase oven temperature to 425 degrees. Roughly chop the cooled puff pastry and place in a liberally buttered 13x9 glass baking dish. Distribute the apricots and pistachios over the whole thing.

5. In a large saucepan, stir together the milk, heavy cream brown sugar and lavender. Stir to combine and bring to a full boil. Pour carefully over the ingredients in the prepared pan.

6. Bake for 25-28 minutes, until bubbling and the top is browned and crisp. If you are using the optional almonds, pull the pan out of the oven after 15 minutes and sprinkle evenly on top before letting the pudding finish baking. Can be kept warm in a 250 degree oven for up to 30 minutes without drying out.

7. Serve warm with a side of chicken sausage and a scrambled egg. That's how we do it here at the Rosemont Inn.