This French toast is everything. Tangy, sweet, rich- a pseudo breakfast bread budding lightened up by the acidic lemon going on.
On a separate note- it is a known fact that the best part of mac and cheese is the texture contrast. Crunchy exterior, creamy interior. We have the same situation going on here- a crisp sweet topping, and a creamy, custard soaked interior.
The icing on the cake is that you can make this the day before and bake it off for company which is exactly what I did for some friends after a little Saturday morning fitness. Needless to say I was a true French toast hero.
- One loaf (15-20 ounce) challah (or any other egg bread)
- 2 lemons, zested and juiced
- 3 large eggs
- 0.25 cups light brown sugar
- 3 cups 2% milk
- 1 teaspoon vanilla
- 0.25 teaspoon salt
- 0.5 teaspoon ground nutmeg
- 1.5 cup powdered sugar plus more for dusting
- Optional berries for garnish
- You can make the French toast the day before. If making immediately, preheat the oven to 425 degrees F. Butter a 9X13 inch baking dish.
- Whisk the egg in a large bowl. Add the brown sugar and whisk until well blended. Whisk in milk, vanilla, salt, nutmeg and half the lemon zest.
- Slice the bread into 0.5 inch thick slices then cut in half. Arrange half of the bread on the baking dish (see picture). Sprinkle the remaining zest over the bread.
- Pour half the liquid mixture over the bread. Layer the rest of the bread on top. Pour the remaining liquid mixture over. Cover and refrigerate up to 24 hours if baking the next day.
- When ready to bake, remove casserole and let sit at room temperature for 10 minutes (if you have the time- not a deal breaker). Bake for 25-30 minutes in a preheated oven at 425 degrees F.
- Whisk the lemon juice with the powdered sugar. Once the French toast bake is done, drizzle the glaze over top (I only used about 2/3 of the glaze). Let rest for 15 minutes then dust with powdered sugar, sprinkle with berries and serve.
Inspired by TheKitchn