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
- Prep time 30 minutes
- Cook time 15 minutes
- Serves 4
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)
Butter, to fry
Cooking oil, to fry
4 tablespoons lemon curd or your favourite jam
4 tablespoons flaked almonds
4 tablespoons light brown sugar
Creme Fraiche, to serve
- 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.