![]() ![]() I fry lemon blueberry French toast on low to medium heat. When dipping the bread in the batter, press it down a bit to ensure it's really soaking up the mixture. I also use 3 tablespoons of sugar in the batter which can be reduced if you prefer your French toast to be less sweet. I used half and half because it adds additional creaminess but you can use whole milk, skim milk, or plant-based milk of your choosing. Ideally, they should be around 1-inch thick. If possible, buy a loaf that is not sliced so you can control the thickness of the slices. Brioche, challah, country white, or rustic bread would work well. You can really use any bread you like though. ![]() I usually have a loaf of semolina or other seeded Italian bread in our house at all times so that's my bread of choice for French toast. Top tips for epic French toast with lemons and blueberries Enjoy! Note: If you think you have too much lemon zest, reserve a bit for guests to sprinkle on themselves. Sprinkle with powdered sugar and serve with some melted butter and maple syrup. When all the pieces are finished, plate and divide the blueberries, and lemon zest. ![]() Add a little more butter to the pan and repeat the frying process for subsequent batches until you've used up all the bread. Move the cooked French toast onto a baking sheet and place it in the oven to keep warm. Fry for 3-4 minutes per side or until golden on both sides.Remove the bread from the bowl, allowing it to drip for a bit, and place it into the warm pan.While that's heating, soak four slices of bread in the bowl for at least 30 seconds. Heat a non-stick pan over medium-low heat and add 2 tablespoons of butter.In a large bowl, whisk together the eggs, half and half, sugar, and vanilla. You'll use the oven, later on, to keep the french toast warm. Heat your oven to the lowest temperature or 170f and set the rack to the middle level.Pair this with a peach bellini or cranberry mimosa and you've got yourself a winning brunch combo! How to make itĮach number corresponds to the numbered written steps below. I love using leftover semolina bread to make the French toast because it stands up really well to the eggy mixture and the pop of flavor from the sesame seeds takes it over the top.Īnd the aroma of the lemon zest after it hits the warm French toast - there's nothing like it! ![]()
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