Meyer Lemon French Toast

Meyer Lemon French Toast is rated 4.5 out of 5 by 2.
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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
  • 1 loaf day-old challah, about 1 lb. (500 g) cut into 1-inch (2.5-cm) slices
  • 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
  • Blackberries or raspberries for garnish (optional)
  • Maple syrup for serving

Directions:

Butter the bottom of a large sauté pan. Set aside.

In a large, shallow baking dish or on a rimmed baking sheet, arrange the bread slices in a single layer.

In a bowl, whisk together the eggs, half-and-half, vanilla, lemon zest and brown sugar until combined. Pour the mixture over the bread and let stand until the bread has absorbed some of the liquid, 1 to 2 minutes. Turn the bread slices over and let sit until the bread absorbs the remaining liquid, 1 to 2 minutes more. 


Remove the bread from the baking dish and arrange the slices in the prepared sauté pan, overlapping them slightly. Pour any of the liquid remaining in the baking dish over the bread. 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 45 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.

Garnish with the berries and serve immediately, passing the maple syrup alongside. Serves 6 to 8.

Williams-Sonoma Test Kitchen

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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