Meyer Lemon French Toast

Meyer Lemon French Toast is rated 3.5 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 6 to 8

Golden, egg-rich challah makes the most decadent French toast, since it really soaks up the custard and adds a richness of its own. And, because the entire dish can be assembled the night before it’s popped into the oven, it’s the ideal dish for serving brunch to a house full of guests.

Ingredients:

  • Unsalted butter for greasing
  • 6 eggs, lightly beaten
  • 2 cups (16 fl. oz./500 ml) half-and-half
  • 1 Tbs. vanilla extract
  • Grated zest of 2 Meyer lemons
  • 1/4 cup (2 oz./60 g) firmly packed light brown sugar
  • 1 loaf day-old challah, about 1 lb. (500 g), cut into 1-inch (2.5-cm) slices
  • Confectioners' sugar for dusting
  • Mixed fresh berries for serving
  • Maple syrup for serving
Meyer Lemon French Toast >

Directions:

Butter the bottom of a 9-by-13-inch (23-by-33-cm) baking dish. Set aside.

In a large bowl, whisk together the eggs, half-and-half, vanilla, lemon zest and brown sugar until combined. 



In batches, dip the bread slices into the egg mixture, turning the slices to coat them evenly and letting the bread sit in the bowl for about 2 minutes to absorb the liquid.

Arrange the slices in the prepared baking dish, overlapping them slightly. Pour any of the liquid remaining in the bowl evenly over the bread in the dish. Cover the pan with aluminum foil and refrigerate for at least 2 hours or up to overnight.





Preheat an oven to 350°F (180°C).





Transfer the pan, still covered with the aluminum foil, to the oven and bake for 30 minutes. Remove the foil and continue baking until the French toast is puffy and the top of the bread is lightly browned, about 15 minutes more.

Lightly dust the French toast with confectioners’ sugar. Serve with fresh berries, if desired, passing the maple syrup alongside. Serves 6 to 8.



Williams Sonoma Test Kitchen

Rated 4 out of 5 by from Great flavor, mushy texture We’ve made this a few times. The flavor is good. The texture is a little more mushy than we prefer so I no longer soak the bread as long and toast the bread in oven for 5 minutes on each side at 200 degrees prior to stiffen it up even more or make sure to leave it sitting out for couple days. I use an All Clad D5 pan as shown and have never had it burn on bottom as others said - I just rub pan well with unsalted butter. Make sure to use Meyer lemons and not regular lemons. If you don’t have access to Meyer lemons (can find at farmers markets or in our case, the neighbors tree), mix zest from one normal lemon and 1/2 large orange instead of 2 meyers to get that orangey flavor Meyers provide. We have trouble finding Challah near us so I tried substituting Brioche and it didn’t work as well - too mushy. I like to make a berry compote for top which really kicks it up a notch (berries of choice, 1/4 sugar, 2 tbls water bring to simmer and stir about 6-8 minutes).
Date published: 2019-01-21
Rated 1 out of 5 by from Burned Although I thoroughly buttered the skillet, the bottom of the slices all burned so badly that they stuck solid to the skillet. Perhaps I didn't use enough butter, but the recipe contained no warning of such an outcome. Also no discernible lemon flavor from the zest. Truly awful.
Date published: 2018-03-20
Rated 4 out of 5 by from Meyer Lemon French Toast i found this very easy to make and can be modified with different spices. I did not have a sauté pan to transfer this to, so I had buttered my glass dish well, left it sitting over night and baked according to the directions. The top looked beautiful when removed from the oven, but the bottom burned. Would it have done the same thing if I had a oven ready sauté pan?
Date published: 2016-02-22
Rated 5 out of 5 by from awesome!!! This is one of my favorites. I make this at least twice a month. Easy to make, melts in your mouth. It has just the right about of lemon. Im not a big fan of lemon but ill eat this all day. Excellent Williams- sonoma
Date published: 2016-01-24
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