London Fog French Toast Bake

In a pot over medium heat, add in the milk and cream. Heat until steaming but not boiling, then remove from heat. Add in the teabags & lavender to steep for about 10 minutes, then strain and set aside to cool slightly. In a large bowl, add in the eggs, granulated sugar, brown sugar, vanilla, and salt. Whisk to evenly combine, then slowly whisk in the milk mixture. Grease a large, high-sided baking dish. Add in the cubed challah and spread it evenly. Pour on the milk mixture, making sure it soaks all the bread. Cover and refrigerate for at least 2 hours. When ready to bake, preheat oven to 350F. Sprinkle on a bit of extra brown sugar on top, then bake for about 45 minutes until the bread is cooked through and lightly golden. Tent with foil if browning too quickly. For the optional glaze, in a large bowl, whisk together 1 cup powdered sugar, 1 tbsp milk, 1 tbsp brewed earl grey tea, and 1 tsp vanilla extract. Drizzle over the french toast bake once it’s slightly cooled.