Nothing welcomes summer more than a sweet and citrusy treat, perhaps paired with a cuppa, as you enjoy the warm sunlight filtering through your kitchen or dining room nice & early on a quiet morning. This lemon curd french toast recipe has somewhat become a summer staple for me. I adore the delicate flavours of this simple yet addictive breakfast recipe, featuring a harmonious blend of sweet and tangy touch that opens up the palate. It’s no doubt one moreish breakfast treat for the weekends!
What Bread to Use for Making French Toast
My go-to is brioche bread. Using brioche bread, the french toast offers a naturally eggy and buttery flavour with a tender crumb texture. Challah Bread makes a great substitution if you are seeking for a dairy-free bread option.
Whilst regular white bread could do the job as well, it lacks that light and tender texture both brioche and challah bread posesses, as well as lacking that natural eggy & buttery aroma that contributes to the french toast’s overall flavour profile.
What is Lemon Curd and Where to Find It
Lemon curd is a dessert spread that’s made with lemon, sugar, butter and egg yolks. It could come in other citrus fruits as well such as orange, lime, or even passionfruit.
Lemon curd is sold in jars and should be quite commonly found at major supermarkets, likely within the jams section. I got mine at Waitrose. Pick any brand you like or prefer.
A Cinnamon Sugar Coating
I’ve also added a cinnamon sugar coating over the lemon curd french toast to give it a little extra sugary touch. I used a mix of both demerara sugar and white sugar but you’re free to play around with your choices and ratios to your own liking. Personally, I really enjoy the extra subtle crunch from the demerara sugar with its crystal nature.
How to make Stuffed Lemon Curd French Toast
Start with whisking your egg mixture, using eggs, milk, vanilla, lemon zest, and a quick squeeze of lemon juice. You don’t want the lemon zing to overpower the palate too much but have a little lemony fragrance seeping through instead.
In a separate bowl (preferably a shallow bowl), combine together demerara sugar, white sugar, and cinnamon. Set aside for later use.
Slather some lemon curd onto your brioche slices. Then join two slices together into a sandwich, press gently so that the two slices stay together but not too hard where it loses shape and height.
Heat a pan over medium heat and melt a little bit of butter on it to grease the pan. In the meantime, dip the “lemon curd sandwich” into the egg mixture until fully coated. Do not leave it soaking in the mixture because that would make the bread really soggy and hard to manage.
Place the dipped toasts/sandwiches onto the pan and cook for 3-5 minutes on each side until golden in colour. Remove from pan and roll the french toast onto the cinnamon sugar mixture until coated.
Top with any toppings you desire (I went with a simple whipped cream and extra lemon zest), and serve immediately!
Stuffed Lemon Curd Cinnamon Sugar French Toast
- 8 slices Brioche Bread
- ⅓ cup Milk
- 2 Eggs
- ¼ tsp Vanilla Essence
- 4 tbsp Lemon Curd
- Zest of ½-1 Lemon
- 1 tbsp Lemon Juice
- Butter for frying
For the Cinnamon-Sugar Coating
- 1 tsp Cinnamon Powder
- 4 tbsp Demerara Sugar
- 2 tbsp White Sugar
- Whipped Cream to serve
- In a large bowl, whisk together eggs, milk, vanilla, lemon juice and lemon zest until combined. In a separate bowl, combine all the cinnamon sugar coating ingredients.
- Spread lemon curd onto each slice of brioche, roughly a tbsp per slice. Put two slices together to make a sandwich and gently press together.
- Working one at a time, dip the sandwich into the egg mixture. Get the egg mixture evenly coated over the bread.
- Meanwhile, melt butter in a pan over medium heat. Add the dipped sandwiches into the pan and cook until it turns golden brown, around 3-5 minutes each side.
- After it’s cooked, roll the sandwich into the cinnamon sugar mixture until it’s evenly coated.
- Top with whipped cream or any other toppings you desire and serve immediately
- Challah Bread can be used to substitute Brioche. Whilst regular white bread could work too, it would lack the light and tender texture compared to brioche and challan bread, as well as lacking the natural eggy & buttery touch.
- When dipping bread into the egg mixture, do not leave the bread completely soaked into the mixture because that will make the bread soggy.
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