Lemon French Toast

This French toast stands out from the standard version in two ways: a double hit of lemon flavor from both fresh zest and lemon extract, and flour whisked into the egg batter that creates a thin, crispy coating when it hits the buttered skillet.

Thick one-inch slices of day-old French bread are the right choice here. Fresh bread falls apart when soaked, but stale bread absorbs the batter without disintegrating. Let each slice sit in the batter until fully saturated so the lemon flavor and the creamy custard reach the center.

The flour is the underrated ingredient. It thickens the batter so it clings to the bread and forms a golden, slightly crunchy exterior during cooking. Most French toast recipes skip this step, and they’re missing out.

Kitchen Tips

• Use day-old bread for the best texture. If your bread is fresh, leave the slices out uncovered for a few hours or dry them briefly in a low oven.
• Soak the bread long enough to saturate but don’t let it fall apart. Thick slices need about 30 seconds per side.
• Cook over medium heat. Too high and the flour-enriched coating burns before the inside cooks through.
• Serve immediately. The crispy exterior softens quickly.

Variations

• Top with fresh blueberries and powdered sugar for a classic brunch presentation.
• Add a teaspoon of vanilla extract to the batter alongside the lemon for a warmer flavor.
• Swap lemon zest for orange zest and orange extract for a citrus variation.