Lemon French Toast
Yield
12 slicesPrep
10 minCook
20 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Loaf |
french bread
frozen, or frozen white bread |
*
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 6 | large |
eggs
|
|
| 2 | tablespoons |
lemon zest
fresh, grated |
|
| 1 | teaspoon |
lemon extract
|
*
|
| 2 | cups |
milk
|
|
| 1 | x |
butter
melted, or margarine |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Loaf |
french bread
frozen, or frozen white bread |
*
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 6 | large |
eggs
|
|
| 3E+1 | ml |
lemon zest
fresh, grated |
|
| 5 | ml |
lemon extract
|
*
|
| 473 | ml |
milk
|
|
| 1 | x |
butter
melted, or margarine |
*
|
Directions
Prepare one loaf French bread as directed on package.
Cool.
Store overnight. Cut into 12 equal slices, about 1 inch thick.
Beat together flour, sugar, salt and eggs.
Slowly stir in milk, lemon peel and lemon extract.
Soak bread in batter until saturated.
Heat butter in skillet.
Cook slices over medium heat on each side until golden brown.
Serve warm with honey, powdered sugar, jam or maple syrup.
Note: You can use store bought French bread.
Day-old gives best texture to finished product.
