Blueberry Lavender French Toast

First make the Chantilly Cream using the whip attachment on the kitchen-aid or a hand held mixer, whip 1 ½ cups of heavy cream, ½ teaspoon vanilla, and all but a tablespoon of the powdered sugar to stiff peaks. Refrigerate until ready for plating.

In a large bowl whisk together eggs, ½ cup heavy cream, ½ teaspoon of vanilla, and cinnamon, set aside.

Heat skillet to medium heat and add a tablespoon of cold butter to it.

Fully submerge two pieces of bread in the batter and transfer to hot, buttered skillet. Flip when golden brown.

Add more butter as needed. Remove toast from pan when both sides are golden brown.

Spread jam on top of each toast. Fan toast out on plate, top with a Chantilly quenelle and the remaining powdered sugar for garnish and Enjoy!