Lemon Curd French Toast…

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.

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Lemon Curd French Toast

  • 2 slices wholemeal bread from a 400g loaf – HexB or 6 syns
  • 2 teaspoons lemon curd – 1 syn
  • 1 egg
  • 25ml whole milk – part HexA or 1 syn
  • 1 teaspoon lemon extract
  • 1 teaspoon sweetener
  1. Use a rolling pin and roll the bread out until thin.
  2. Warm the curd with a tiny amount of cold water in the microwave to make it easier to spread and go further.
  3. Spread the curd over the slices of bread and roll them up nice and tight.
  4. In a bowl whisk the egg, milk, lemon extract, and sweetener together and dip the rolled bread in until fully coated.
  5. Spray a pan with frylight (I use the coconut one) and fry the rolls until nice and golden on all sides and the egg has been cooked through.
  6. Serve with your favourite fruit or why not turn into a dessert and serve with some ice cream.