What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Urban Lemon Curd French Toast! Shortcuts, gotta love them. Just because you’re preparing food at home doesn’t mean everything has to be made from scratch. Betty Crocker, an American cultural icon, is proof of that. I used a store-bought lemon curd instead of making it from scratch. And if you want to take this recipe one step closer to simplifying your life, merely substitute the fresh berry compote with frozen strawberries in syrup, thawed of course. After all, the main attraction is the lemony rich oven-baked French toast sprinkled with vanilla bean and nutmeg. Everything is prepared the night before so all that’s needed is baking time the next morning. See? Simple isn’t so bad.
URBAN LEMON CURD FRENCH TOAST
Ingredients:
4 eggs
2 cups milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise, seeds scraped out and reserved
10-ounce jar lemon curd
1 loaf Hawaiian Sweet Bread, sliced
1/2 cup blueberries
1/2 cup cherries
1/2 cup mulberries
1/2 cup cranberries
1/2 cup sugar
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
Powdered sugar, garnish
Instructions:
To make the French toast, butter an oval baking dish. In a large bowl, whisk together eggs, milk, heavy cream, and vanilla bean seeds. Fold in the lemon curd. Stir well. Arrange the Hawaiian Sweet Bread slices evenly in the prepared dish, slightly overlapping them. Pour egg mixture over bread. Spoon to coat all slices. Cover and refrigerate overnight. To make the fruit compote, in a saucepan over medium heat, combine blueberries, cherries, mulberries, cranberries, and sugar. Cook, stirring occasionally, until the fruit breaks down, about 15 minutes. As the juices are released, the fruit will thicken. Remove from heat, cover, and refrigerate. Warm in the microwave the next day before serving. The next day, to bake the French toast, preheat oven to 350°. Let the French toast stand at room temperature 15 minutes before placing in the oven. Remove lid. Bake 45-50 minutes. To make the whipped topping, chill the mixing bowl and beaters beforehand. Place the heavy cream, sugar, and vanilla extract in the mixer bowl. Beat on medium speed until the cream begins to thicken, about 4-6 minutes. The whipped cream will double in volume and form soft peaks. Remove the French toast from the oven. Let it cool for 10 minutes. Top with warm berry compote, whipped cream, and dusting of powdered sugar. Serve warm.
Snap,
Just goes to prove, there is French toast and then there is FRENCH TOAST! I gotta say, when life hands you lemons . . you really go all out!
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I admit, I’m a Francophile. 😜🍃🍋
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I hear ya!
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Lemon curd is one of my all time favorites this sounds delicious!!
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Go easy or……make it from scratch. 🍃🍋
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Yes, I have to buy some St Germain and I don’t have access to Amalfi lemons but that’s ok. Going to make it all from scratch and can’t wait to get started. Thank you!!
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Oh yummm!
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Pop it in the fridge overnight, then bake. 😋
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I appreciate the way you suggest and approve short cuts. If I’d had to make my own lemon curd as well as the fruit compote, I’d have given up on this recipe. But you rescued me. I like make-ahead breakfasts when I have overnight guests because they allow for more visit time.
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I’m always looking for make-ahead shortcuts when expecting guests. 🌟✨💫
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Yummy for breakfast or a lovely dessert treat! Thank you, Gail!
🦋🌞💮
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Exactly. 🍃🍋
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Great share, Gail! 💐 🍋
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