On my days off from the bake shop, I always enjoy making myself brunch. I’m usually working at home either on my computer or photographing something while the light is good and sometimes I skip breakfast on those days. So I love making brunch!
I am so grateful to have people that gift me Meyer lemons during their season. They are one of my absolute favorite citrus fruits and they are not easy to come by in Mammoth! I love Meyer lemons because they are sweeter than traditional lemons and they have a much more interesting flavor profile as well because they are not as tart. I usually get Meyer lemons from Thea as her mom has a tree down south, but I haven’t seen much of her since Covid. But luckily, my new neighbors had gifted me some from their daughter who brought them back from the Bay Area.
This healthier take on French toast makes a really light French toast that doesn’t make you feel too full or like you’ve over indulged. Sometimes this classic brunch dish can be too heavy, and this version is really light! I used the classic beginnings of French toast: eggs and milk. Then I added in a little bit of fresh squeezed Meyer lemon juice, Meyer lemon zest, and just a little bit of cinnamon. I always top my French toast with syrup – I’m the kind that likes to drown my French toast in syrup – are you a drowner or a dipper? I also added a little bit of powdered sugar and fresh raspberries for an amazing brunch recipe that you will love. This is seriously my favorite French toast I’ve ever made!
Tips for making the best French Toast
- Use bread that you like. If you prefer white bread, use it. If you prefer wheat, use it. The flavor of the bread you choose will come through in the French Toast, so it should be one that you like. For this specific recipe I chose white bread because I wanted the bread to be as plain as possible so the Meyer lemon flavor could really shine. But, if you have whole wheat that works too!
- Do use whole milk! This is for fat and flavor so using whole milk is important.
- Make sure to soak the bread for a few minutes. You shouldn’t see any dry spots on the bread when it goes into the skillet. Soaking it until it is completely coated is important as that gives the flavor to the French toast and also makes it turn golden brown.
- Use a medium heat so you get a golden brown color, as that’s where the flavor will shine through.
- Do buy pure organic maple syrup. This is one of the items I really highly recommend spending a little more and buying the good stuff!
- Eat your French toast immediately after cooking it. This is not a recipe to save and it’s best when eaten immediately.
Meyer Lemon French Toast
Makes 4 slices
4 slices organic white bread
2 organic large eggs
1/4 cup organic milk
1 tablespoon fresh squeezed Meyer lemon juice
Zest of 1 Meyer lemon
1/4 teaspoon organic cinnamon
1/4 cup (57 grams) organic salted butter, for cooking
Organic powdered sugar, for topping
Organic maple syrup, for topping
Organic raspberries, for topping
In a shallow dish, add the eggs, milk, Meyer lemon juice, Meyer lemon zest, and cinnamon. Whisk together.
Soak 2 slices of bread in the egg mixture.
In a large skillet, add 2 tablespoons of butter and put over medium heat. Once the butter has melted, add the 2 slices of soaked bread and cook until lightly golden brown on the bottom, flip and cook until lightly golden brown on the other side. Remove from heat.
Soak the remaining 2 pieces of bread in the egg mixture, and add the remaining 2 tablespoons of butter to the skillet. Add the 2 slices of soaked bread and cook until lightly golden brown on the bottom, flip and cook until lightly golden brown on the other side. Remove from heat.
Dust with powdered sugar, add fresh raspberries, and serve with maple syrup.
Gluten Free – Use gluten free bread.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!