Lemon Stuffed French Toast

 

Whenever I have stale bread I want to make one of two things . . .  either I want to make a bread pudding, or I want to make French Toast.  Today the French Toast won out, but it's not just any French Toast  . . .  its Lemon Stuffed French Toast!

 

Lemon Curd is something I always have in my larder.  It is considered a store cupboard essential!  I also make my own quite often, especially in the winter months when lemons are in season!  Oh to have my own lemon tree . . .  sigh . . . 

 

Yes, I am a Lemon lover of the utmost extreme!  If it is lemon.  I am on it!

 

This is so simple to make.  You just make your traditional French Toast egg batter . . .  you cut a pocket into thick slices of stale bread, fill the pockets with lemon curd, soak the slices in the egg batter and then cook it as per normal.

 

It goes very well with berries  . . .  strawberries, blackberries, raspberries . . .  frozen or fresh.  You decide!

 

 *Lemon Stuffed French Toast*
Serves 4

Printable Recipe

A wonderful way to use up stale bread, with a tangy lemon curd filling.  Serve with some golden syrup and fresh berries for a delightful breakfast treat!

One (16 ounce) loaf of french bread, unsliced
295ml of milk (1 1/4 cup)
3 large free range eggs
1 TBS sugar
1 tsp vanilla
pinch salt
a jar of lemon curd
unsalted butter and vegetable oil for cooking

To finish:
Icing sugar to dust
an assortment of fresh berries
golden syrup (optional)

 

Preheat the oven to 150*C/300*F/ gas mark 2.  Butter a baking sheet.  Set aside. 

Cut the bread into  8 equal slized, each about 1 inch thick.  Cut a pocket into each  piece of bread, using a serrated knife, carefully slicing into, but not all the way through.  Spoon about 1 dessertspoon full of lemon curd into the pocket created in each piece of bread. 

Whisk together the milk, eggs, sugar, vanilla and salt.  Dunk the stuffed slices of bread into the egg mixture, allowing them to soak it up for several minutes, turning to coat it evenly on both sides.  You want it saturated, but not falling apart.

 

Warm 1 TBS of butter and 1 TBS of oil together in a large heavy skillet over medium heat.  Cook the slices of stuffed bread in the heated fat until golden brown and lightly crisp on one side, flip over carefully and brown and crisp the other side.  Place them onto the prepared baking sheet and keep warm in the oven while you cook the remainder, using more butter and oil as necessary. 

When all the toast is ready, place it onto heated plates and dust lightly with icing sugar.  Serve immediately with some fresh berries and  golden syrup (if desired.) 

Happy weekend and Bon Appetit!