Elegant Lemon French Toast

Why is it that when I am having “issues” with my picky eaters, I come up with some really yummy ideas?

Try this for Sunday brunch. It’s Wednesday. I had it for breakfast. Why wait for Sunday?

Lemon curd–make ahead

1 cup unsalted butter, melted

2 cups of sugar

4 eggs

1 cup fresh lemon juice

Combine ingredients in a bowl or top of double boiler. Place over simmering water and stir constantly and gently, being careful no to incorporate air. Stir until mixture is pale yellow and thickly coats the back of a spoon, about 7-10 minutes. Stain and cool. This keeps in the refrigerator for up to 2 weeks.

Make french toast. I like to use a brioche, pound cake slices, or rustic ciabatta. Arrange the slices on a pretty plate, spread lemon curd generously on the slices. Dust with powdered sugar.

Variation 1: Make meringue cookies ahead of time and crumble them onto the toast instead of the powdered sugar. See Meringue cookies

Variation 2: Use a lemon poppy seed pound cake. And/or before adding the lemon curd, spread a thin layer of canned Solo poppy seed filling on the toast.

Variation 3: Use a nice toasty bagel instead of making french toast. Fold the poppy seed filling into some cream cheese first.

Shall I go on?