This is the time of year when I seek out recipes with intense lemon flavor. The days are getting longer, brighter, and warmer and we are spending more time outside after the dreary, cold days of Winter. Lemony foods signal Spring and a return to more comfortable weather for outdoor activities.
It is also the month when we celebrate Eric & Andrew, both of whom happen to be lemon lovers. First up is Eric. His choice for a blog post is a lemony breakfast item. This puffed French toast casserole is a cross between bread pudding and a soufflé. The toasted sweet bread slices are soaked in a lemon zest and orange liqueur egg mixture before baking. The citrusy flavors are punctuated with nutmeg and a burnt sugar topping. It’s the perfect start to a day of celebration!
Lemon Souffle French Toast
Lemon Soufflé French Toast (adapted from cooking.nytimes.com) Total Time Required: 1 hour 30 minutes + chilling time, Prep Time: 15 minutes, Cook Time: 1 hour 15 minutes, Makes: 4 – 6 servings
Ingredients:
- 1-pound challah or brioche loaf, cut into 1-inch-thick slices
- 1/2 cup granulated sugar
- 2 lemons, zest finely grated
- 6 large eggs
- 1-1/2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon orange liqueur or orange juice, such as Grand Marnier
- 1 teaspoon fine sea salt
- 1/4 teaspoon grated nutmeg
- 2 tablespoons melted unsalted butter, for the pan
- lemon wedges and fresh raspberries, for serving
Directions:
Preheat the oven to 375º F. Place the bread slices in a rimmed baking pan and toast for 10 to 15 minutes, until the slices are golden brown on top.
Meanwhile, add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers to create the lemon sugar. Remove 2 tablespoons of the sugar and reserve for later.
Combine the lemon zest with the sugar.
To the remaining lemon sugar, add the eggs, whisking until well combined. Whisk in the milk, heavy cream, orange liqueur, salt, and nutmeg until well combined.
Combine the eggs with the lemon sugar.
Lay the toasted bread slices in a 9 x 13 baking dish. Pour the custard mixture on top of the toasted bread, flipping the slices to coat both sides and layering them to fit in the dish if needed. Let the bread soak in the refrigerator for 4 hours and up to overnight. Flip the bread once more halfway through soaking or at least an hour before baking.
Pour the custard mixture over the bread slices.
Preheat the oven to 350º F. Butter a 2-quart casserole dish with the melted butter and sprinkle the bottom of the dish with half of the reserved lemon sugar. Arrange the soaked bread slices upright in the dish.
Place the bread slices upright in a 2-quart casserole dish.
Sprinkle the remaining lemon sugar on top of the bread slices. Bake for 30 minutes in the preheated oven. Rotate the dish in the oven and continue baking until the French toast is puffed and golden on top, 20 to 30 minutes more.
Bake til golden brown and puffed.
Squeeze lemon wedges over top of the bread and serve with fresh raspberries, if desired.
Serve with lemon wedges and fresh raspberries, if desired.
Classic French toast with a zesty, lemony burst! ~Linda
Lemon Soufflé French Toast (adapted from cooking.nytimes.com) Total Time Required: 1 hour 30 minutes + chilling time, Prep Time: 15 minutes, Cook Time: 1 hour 15 minutes, Makes: 4 – 6 servings
Ingredients:
- 1-pound challah or brioche loaf, cut into 1-inch-thick slices
- 1/2 cup granulated sugar
- 2 lemons, zest finely grated
- 6 large eggs
- 1-1/2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon orange liqueur or orange juice, such as Grand Marnier
- 1 teaspoon fine sea salt
- 1/4 teaspoon grated nutmeg
- 2 tablespoons melted unsalted butter, for the pan
- lemon wedges and fresh raspberries, for serving
Directions:
Preheat the oven to 375º F. Place the bread slices in a rimmed baking pan and toast for 10 to 15 minutes, until the slices are golden brown on top.
Meanwhile, add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers to create the lemon sugar. Remove 2 tablespoons of the sugar and reserve for later.
To the remaining lemon sugar, add the eggs, whisking until well combined. Whisk in the milk, heavy cream, orange liqueur, salt, and nutmeg until well combined.
Lay the toasted bread slices in a 9 x 13 baking dish. Pour the custard mixture on top of the toasted bread, flipping the slices to coat both sides and layering them to fit in the dish if needed. Let the bread soak in the refrigerator for 4 hours and up to overnight. Flip the bread once more halfway through soaking or at least an hour before baking.
Preheat oven to 350º F. Butter a 2-quart casserole dish with the melted butter and sprinkle the bottom of the dish with half of the reserved lemon sugar. Arrange the soaked bread slices upright in the pan.
Sprinkle the remaining lemon sugar on top of the bread slices. Bake for 30 minutes in the preheated oven. Rotate the dish in the oven and continue baking until the French toast is puffed and golden on top, 20 to 30 minutes more. Squeeze lemon wedges over top of the bread and serve with fresh raspberries, if desired.