January was 1000 days long and somehow we’re already talking about Valentine’s Day. From slow speed to warp speed! Because it’s Valentine’s Day AND, coincidentally, my half birthday, I thought it appropriate to celebrate with a dish that fits in both for breakfast in bed as well as an indulgent brunch: lemon poppyseed French toast.
Here the thing about lemon poppyseed things: muffins, loafs, cakes, etc. They are marvelous. Fresh and tangy and completely RUINED when people try to add in garbage tastes like almond extract (though I do like almond extract in these mazariners. Only in this one dessert. Only).
Why? WHY? I realized that I don’t love almond extract at all anyway, but why would you put a fake non-almond flavor into something so beautifully flavored in every other way? Why, I ask again?
Anyway, this has no such essence tarnishing this lemon poppyseed French toast, rest assured.
I’ve had this sort of French toast before (at one of my fave Chicago breakfast places, Yolk), but that was made by French-toasting some lemon poppyseed loaf. One approach, to be sure, but that also requires that you make a lemon poppyseed loaf. We’re keeping it easy, breezy for Valentine’s Day and so I won’t be requiring that you make two things into one. Rather, we’re using day-old challah bread, thick cut flavored just right to make it lemony and custardy and seedy and wonderful.
Not that kind of seedy. You know.
I was worried that the lemon zest and juice would not be enough to impart the sort of lemon flavor I was looking for, but once I added the sweetness of both honey in the custard base and honey on top, it really did shine through. Topped with slightly sweetened whip and toasted coconut, this is a breakfast certainly worth either staying in or getting out of bed for.
Want a little something extra? Make some lemon infused honey!
I’m sure your honey won’t mind.
Lemon Poppyseed French Toast
Slightly sweetened lemon poppyseed French toast is toasted golden brown and soaked in a delicious custard to make for a creamy yet light breakfast or brunch.
Ingredients
- 4 slices of day-old challah or French bread, sliced 1" thick
- 3 large eggs
- 3/4 cup 2% or whole milk
- 1/4 cup heavy cream
- 1 TB honey
- 1 tsp vanilla extract
- 2 TB fresh lemon juice
- 1 TB lemon zest
- 1 TB unsalted butter
- toasted coconut, to serve
- freshly whipped cream, to serve
- fresh berries, to serve
Directions
- Step 1 In a shallow-bottomed bowl or pie plate, add the eggs, milk, cream, lemon juice, lemon zest, poppyseeds and vanilla. Beat until all is mixed through well. Place 1 slice of bread in the egg mixture and let sit 3 minutes. Flip and let soak 3 minutes more.
- Step 2 While your first slice soaks, preheat a cast iron or heavy bottomed skillet to medium-high heat. Add 1/4 TB of the butter.
- Step 3 Add the first slice of bread to the pan, and cook 3-4 minutes until golden brown. Add the second slice of bread to the egg mixture to soak. Flip the slice on the stove and cook another 3-4 minutes, and at the same time flip the slice in the egg mixture at the same time.
- Step 4 Lower the heat a little to medium heat, and repeat the above process until all the slices are cooked and golden.
- Step 5 Serve with sweetened whipped cream, berries and toasted coconut.
