I am a girl of crusts and this recipe soothes my soul to a T. The edges take on a crisp texture, while the insides remain soft but not soggy. The citrusy flavours of the lemon curd go well with the almonds and the caramelised sugar just crunches up - a bit like a brulée. You could also use your favourite jam or marmalade. This works a treat with left-over french toast - be sure to gently reheat before use so the entire dish is piping hot when served - Kitchen Butterfly —Kitchen Butterfly
Test Kitchen Notes
I was impressed with how this recipe turned out. I knew the toppings would be delicious (lemon curd, almonds, caramelized brown sugar) but I was a little wary of the toast itself, since the recipe calls for slices of whole wheat/whole meal sandwich bread. I'm used to big, fluffy, thick pieces of French toast, so I wasn't sure if the thin little slices would do it for me. I'm glad I followed the recipe though! The buttery golden toast crisps up perfectly on the outside, and stays soft in the middle... a light canvas for the creative toppings. I added almond extract to half the egg mix, and the extra almond flavor made the citrusy bruleed topping stand out even more. We had this for dessert, and with a dollop of creme fraiche or whipped cream, it was the perfect end to a meal. - Loves Food Loves to Eat —The Editors
2 eggs (or egg whites)
1/2 a teaspoon cinnamon or vanilla powder (to taste)
4-6 slices (wholemeal) sandwich bread (optional to cut into triangles)
Put the eggs (whites) into a wide, flat-bottomed bowl or plate and add the milk and cinnamon or vanilla powder. Whisk/mix till well combined
Put a pan to heat up on low-medium.Dip bread into egg mixture on both sides. If you like you french toast a bit dry, this recipe is good for 6 slices of bread and for 4 slices if you like it soft.
By now, the pan should be hot - add a little (about a teaspoon) butter and let it brown till it gives off a fantastic toffee aroma - please don't let it burn. Then add a little cooking oil (about a teaspoon).
Place the bread in and let brown on both sides, about 2/3 minutes each on low-medium heat, allowing it to cook well. When ready, remove from the pan and set aside.
Turn on your grill/broiler to medium.
Spread lemon curd on each piece of bread, top with some flaked almonds and finish off with a sprinkling of light brown sugar.
Set all the 'finished' pieces on a baking tray and place two rungs down from the top of the grill (or in a position where it doesn't cook too quickly).
Let brown, about 3-4 minutes. It is ready when the almonds are toasted, the lemon curd glistens :-) and the sugar just caramelizes.
Remove and serve with my staple - cold creme fraiche.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!