I think French Toast might be the girl every pancake and waffle is looking at with utter jealously. Pancakes are adored for their homey fluffiness and Waffles are a perfect complement to fried chicken or fresh berries, but French Toast is something different.
French Toast is slightly sweet and a flawless cross between toast and custard. Hello gorgeous...
Confectioner’s sugar melts into the warm toast and the weekend is off to a perfect beginning.
This time of year I want to add lemon to everything - it seems like the thing to do on these breezy Spring days.
For French Toast I like to use a sturdy country bread - not too crusty but tough enough to hold up to some soaking.
I have been trying to make myself slow down a bit. It is hard, but important. Leisurely weekend breakfasts are one of the ways I have been catching my breath - it feels good.
Take some time for a breather this weekend - let this French Toast be your excuse.
Lemon French Toast
makes 6 slices
- 6 slices bread (I used a country Italian loaf but any slightly crusty loaf will work)
- 1 heaping tablespoon lemon zest
- 1 cup whole milk
- 5 eggs
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- pinch of freshly ground nutmeg
- fresh berries
- confectioner’s sugar
Preheat oven to 200 degrees.
In a medium bowl whisk egg yolks, milk, and honey. Add lemon zest and spices.
Heat a medium skillet over medium high heat.
Soak each slice of bread for five minutes at a time. After each slice is done soaking, move directly to the heated and buttered skillet. Cook toast for 2-3 minutes on each side.
Move the toast to the warm oven until ready to serve.
Top with fresh berries and confectioner’s sugar. Enjoy!