French Toast with Lemon Marscapone and Lavendar Honey Apples

 For the French Toast:
1 egg
2 tbsp. heavy cream
1/3 c. milk
4 slices of brioche bread

Heat a large skillet to medium heat. Combine egg, heavy cream and milk. Dip slices of brioche into egg mixture, coating all sides. Place in pan and cook for about 5-8 minutes, until golden brown, flip, and repeat on the other side. Serve with lemon marscapone and lavendar honey apples. 

For the Lemon Marscapone:
1/3 c. marscapone cheese
2 tbsp. powdered sugar
zest from 1 lemon
juice from 1/2 lemon

Combine all ingredients. Keep in fridge until needed.

For the Lavendar Honey Apples:
1 green apple, sliced
1/2 tbsp. lavendar honey (note: the honey I used can be found at www.cloisterhoney.com or you could blend lavendar with honey in your own)

In a medium saucepan, add apples and heat to medium low. Add honey and mix to melt and evenly coat apples. Let saute for about 12-14 minutes, stirring halfway through, until apples are golden brown.