This delicious french toast captures the crunch of cereal in a golden crust, combined with a bright homemade lemon curd and fresh whipped cream to make a decadent brunch or breakfast perfect for holidays, family meals, or a fun use of spring ingredients like fresh eggs and lemons. —emily engdahl
Homemade Lemon Curd
large lemons (organic preferred, well washed either way)
.5 to .75 cups
(whatever the lemons yield) lemon juice (my lemons gave up about 3/4 cup)
Lemon Meringue French Toast
flaked cereal like Honey Bunches of Oats
bread (any kind of white bread or brioche)
Wash lemons. Cut the rind off of all three lemons with a sharp knife - if you get the pith/thicker slice of rind, your curd will be more bitter, like a marmalade. (then juice the lemons. add lemon juice up to 1/2 or 3/4 cup.) You'll end up with about 1 1/2 cups of rind. Place rinds and blend in processor or blender with sugar, until rind and sugar are well incorporated, and rind is is teeny tiny bits. Unless you like chomping on pieces of rind.
With processor whirring happily away, pour (steady stream. not dumping) in lemon juice, and add eggs in one at a time until the entire kit n' kaboodle is well incorporated and smooth.
Now: this is the hard part.
Remember this: LOW AND SLOW. Got it? Low, and slow. If you disobey this advice you will end up with lemony scrambled eggs. I'm serious.
Pour the mixture into a 2 qt saucepan. On a low setting, start stirring. Stir for about 10 minutes (if you have a candy thermometer, you can have a guide of hitting about 170F - this is where it will turn the corner to custard). Stir continually. Low and slow.
When fully cooled, store in clean jars. Refrigerate when not in use.
Lemon Meringue French Toast
Heat up a griddle to about 350F. I also turned on oven to 400F to add an extra layer of crisp to the toast that was on griddle and to keep already made pieces warm until serving.
Grind up about 1/4 cup almonds in a CLEAN coffee grinder. Empty into a bowl, and grind up 1/4 cup flaked cereal. I used Honey Bunches of Oats, cause it's what we had in the cupboard.
Preparation for french toast - eggs and milk in a bowl, whisk til blended well. I used about 5 eggs and 1/2 c milk and 1 tsp vanilla extract for the egg wash.
Dunk your bread a piece at a time, sopping both sides - I like a quick dunk, because I don't like soggy french toast. I dunked 10 pieces of regular ol'potato bread.
Lay them out on a cookie sheet, sprinkle one side with the almond/cereal crumbs, and place on hot griddle CRUMB SIDE DOWN! As that side browns, sprinkle the other side with the crumbs, and then flip. When both sides are browned, transfer to a baking or broiling rack in your oven to keep hot while you do the rest of the pieces.
When complete, top with homemade lemon curd and whipped cream.