Breakfast Brilliance: Lemon Blackberry French Toast
This morning, I decided to have French Toast for breakfast. And while I love French Toast, I felt like I needed to go next-level from my normal go-to French Toast with egg and milk custard.
Do you ever just want to shake things up a bit? Sometimes that’s all we need to make life more interesting. Looking around my kitchen, I still had lemons leftover from my Strawberry Jolly Rancher Lemonade cocktail creation. Lemons are the perfect partner with blueberries, but I was out of those. In an interesting kitchen plot-twist, I remembered I had blackberries and I wondered how that would play out. I had to give it a try.
So, I started out by making the traditional egg and milk custard for the French Toast, but then I dared to be different by making a blackberry sauce. I drizzled my saucy creation atop my French Toast along with my lemon curd. What a divine treat for the senses. It was sublime with the tangy lemons and sweet blackberries finding absolute harmony despite their contrasts. Looking for a way to make breakfast better? You have found it!
1 loaf of Challah Bread (slice bread in about 3/4 inch slices)
French Toast Custard
1/2 of the white chocolate sauce
3 eggs, 1 tsp of nutmeg and 1 tsp of vanilla
Making the French Toast
In a 10-inch or 12-inch skillet, melt butter over medium heat. Dip bread in the egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with Lemon Curd, and the Blackberry Sauce
1/3 cup fresh squeezed lemon juice about juice from one large lemon
Zest from 1 lemon
1/2 cup sugar
4 large egg yolks
Pinch of salt
5 tablespoons butter cut 1/2-inch
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
1/2 cup blackberries
1/4 cup water
1/4 cup sugar
1 tsp corn starch
- Combine blackberries and sugar in a saucepan over medium heat
- Stir as sugar mixes with blackberry juice and melts, about 2-3 minutes
- In a small bowl combine water and corn starch
- Stir cornstarch mixture into the blackberries
- Bring to a boil and allow to cook for another 2 minutes as the sauce thickens