Lemon French Toast
Lemon French Toast
Yea… Breakfast really is IMPORTANT!
That is why it will be important to make this Lemon French Toast and well if you like lemony things like me…like Lemon Basil Bundt Cakes, wonderful Lemon Buttercream Frosting, Lemon Scones, Lemon Risotto and Lemon Poppy Cookies you’ll LOVE this.
It’s really wonderful and well we’ve been told to make sure we eat breakfast and I think it should start with this! I’m sure it would make any day start off well.
Adding the yumminess of lemon to it was pure genius, WHY haven’t I done this before?
The buttery-lemony taste is undesirable….ok wonderful is what comes to mind.
Zest one lemon and juice enough lemons to yield 1/4 cup lemon juice. Strain the pulp and seeds.
Place each piece of bread into the mixture and allow the bread to soak it up.
Heat Skillet on medium and add a tablespoon of Land O Lakes Butter with Canola Oil.
Cook bread on each side, then cover with a lid so that the steam will help cook the center of the french toast without over drying it out.
Lemon French Toast
Ingredients
- 4 slices texas toast
- 1 cup milk
- 2 eggs
- 1/4 cup fresh lemon juice and zest from 1 of the lemons
- 1 teaspoon vanilla
- 1/2 teaspoon lemon emulsion or lemon extract
- 2 tablespoons Land O Lakes Butter with Canola Oil
- 2-3 tablespoons powdered sugar
Instructions
- Mix, milk, lemon juice, vanilla and lemon emulsion along with eggs until well blended.
- Dip each piece of bread into the batter and turn over so both sides absorb the mixture and it has time to soak in.
- Heat skillet to medium, place 1 tablespoon butter in pan and place bread into pan and cook on each side until lightly crisp, then cover it for another minute or to until center of toast is cooked through.
- Spread butter on top of each slice and dust with powdered sugar.
Spread butter on the tops of each piece of French Toast and dust with powdered sugar.
I like how spreadable Land O Lakes Butter with Canola Oil is, no need to worry if you took the butter out in time to have it be soft enough to spread it. And well I LOVE butter.
I was compensated for this post but all opinions are my own. If you’ve visited my blog before, you know how much I love butter, I just can’t help myself.
This sounds delicious! I’ve been making a lot of lemon stuff lately. With the tail end of winter weather hanging around, I’m trying to bring as much spring color into my life. Lemon is definitely a great way to do that!
Swoon!! Looks gorgeous Diane!! 🙂
This makes me yearn for springtime. Wonderful recipe, Diane!
I’ve never thought of using lemon with french toast. . .it sounds incredible!
These look fabulous!!!!
I’ve been all about breakfast lately!! I’m all over this Diane!!!
Lemon French Toast – where has this been my whole life?? WOW. Delish.
Can you tell me what lemon emulish is?
You can replace lemon extract where lemon emulsion is called for. Lemon emulsion has a wonderful taste I prefer it to lemon extract. You can find it at baking supply stores or online. I use Lorann’s Lemon Emulsion.
Thank you!
Hi i was wondering doesnt lemon makes milk curdle?
Yes, if you let lemon juice sit in milk it will curdle. I did not have any trouble with the milk curdling here as there were other ingredients to prevent the curdling. Mixing in the eggs prevented the curdling.
Being empty nesters my husband and I no longer eat as much bread as we used to so,on weekends we usually make something like this to use up our left over bread, which I think is how the recipe for french toast first developed. Cant wait to try this version, looks and sounds delish!
oh yes I do believe that is the reason people made French Toast, using all you have at the end of the week. I just love lemon and this is a favorite, hopefully it will become yours too.
What is lemon emulsion? I would love to try this, but I don’t know how critical lemon emulsion is to the recipe. Thanks
Lemon emulsion is similar to lemon extract and it really makes this dish delicious. Use lemon extract (same amount) if you don’t have lemon emulsion.
The only problem is I have problem of over eating but I will try it surely
I was excited to find this recipe but I don’t think I’ve seen lemon baking emulsion, but I’d like to if not I’ll use lemon extract.
If you’re not familiar with lemon baking emulsion you can use lemon extract. The lemon baking emulsion has a better taste so if you are able to use that you’ll get a really nice lemon flavor.
IMPO lemon on french toast is the only way to have it…other members of family laugh when I mention it. I’ve had it very similar to your recipe all my life…