Lemon Curd Poppy Seed French Toast with Lavender Raspberry Cream

It’s National French Toast day! Also called Gypsy toast, this eggy bread is a delicious treat for breakfast or dessert. No one quite knows who created a national day for this egg soaked bread, but here’s a really tasty recipe to celebrate it with!

Here’s How to Do it:

Start by mixing some lavender sugar ^[3] with an egg, some cream, lemon curd and poppy seeds.

Lay the bread in the liquid and let it sit for about five minutes.

Flip and let it stand another 5 to 10 minutes, until most of the liquid is soaked up.

While it’s soaking, make the cream.

You can get the instructions for lavender sugar here ^[3].

Whisk the whipping cream, lavender sugar, and jam until the mixture is thick and scoopable. If you like it thicker, use an electric mixer to create a stiff cream.

Heat the oil in a heavy skillet or griddle.

Cook each toast until it’s brown on both sides.

Put the toast on a serving platter with some butter on each piece.

Serve with the lavender cream and a sprig of mint for garnish.

Delicious!

5 from 11 votes

Print ^[2]

Lemon Curd and Poppy Seed French Toast with Raspberry Lavender Cream

t's National French Toast day! Also called Gypsy toast, this eggy bread is a delicious treat for breakfast or dessert. No one quite knows who created a national day for this egg soaked bread, but here's a really tasty recipe to celebrate it with!

Course: Breakfast, brunch

Cuisine: American

Keyword: cream, lavender, lemon curd, raspberry

Servings: 4 people

Author: HelenFern

Ingredients

• 8 thick slices bread
• 2 large eggs
• 1-1/2 cup half and half
• 4 Tablespoons lemon curd, plus a little for garnish
• 1/4 cup plus 2 Tablespoons Lavender Sugar
• 1/2 cup heavy whipping cream
• 1 Tablespoon Raspberry Jam
• mint sprigs for garnish
• butter for the top of each piece

Instructions

1. Start by mixing 2 Tablespoons lavender sugar with the eggs, half and half, lemon curd and poppy seeds.

2. Lay the bread in the liquid and let it sit for about five minutes. Flip and let it stand another 5 to 10 minutes, until most of the liquid is soaked up.

3. While the bread is soaking, make the cream.

   Whisk the whipping cream, lavender sugar, and jam until the mixture is thick and scoopable. If you like it thicker, use an electric mixer to create a stiff cream.

4. Heat the oil in a heavy skillet or griddle. Cook each toast until it's brown on both sides.

5. Remove each piece to a platter and put a pat of butter on each one.

6. Serve with the lavender cream, a dollop of lemon curd and a sprig of mint for garnish.

© Copyright 2018 The Lazy Gastronome

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