Lemon Berry French Toast Recipe

Make custard and soak bread

In a shallow wide bowl, whisk together 3 large eggs, 3 tbsp whole milk, 2 tbsp heavy cream, 1 tsp granulated sugar, 1 tsp vanilla extract, 1 tsp lemon zest, 1 tsp ground cinnamon and a pinch of salt until homogenous. Lay the 3 slices of thick bread in the custard, letting them soak 20–30 seconds per side until saturated but not falling apart. Allow excess to drip off.

Cook the french toast

Heat a large skillet or griddle over medium heat and add 1–2 tbsp unsalted butter. When butter foams and begins to brown lightly, place soaked bread slices in skillet. Cook 3–4 minutes per side, or until deep golden brown and cooked through, adjusting heat to prevent burning. Transfer cooked slices to a warm plate and keep in a low oven (about 90–100°C / 200°F) while you prepare compote and curd.

In a small saucepan combine 1 cup mixed berries, 2 tbsp granulated sugar, 1 tbsp lemon juice and 2 tbsp water. Bring to a gentle simmer over medium heat, stirring occasionally. In a small bowl dissolve 1 tsp cornstarch in 1 tsp cold water, then stir this slurry into the simmering berries. Cook 2–3 minutes more until mixture slightly thickens and berries begin to break down but still hold some shape. Remove from heat and keep warm.

Set a small heatproof bowl over (not in) simmering water to create a double boiler, or use a small saucepan over very low heat. Whisk together 2 egg yolks and 3 tbsp granulated sugar until smooth. Stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest and a pinch of salt. Cook, stirring constantly, over low heat or in the double boiler until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes; do not let it boil. Remove from heat and whisk in 2 tbsp cold unsalted butter, one piece at a time, until incorporated and curd becomes glossy. Taste and adjust lemon or sugar if desired. Keep warm or cool slightly — curd will continue to thicken as it cools.

Place three warm french toast slices on a serving plate, slightly overlapping. Spoon 3–4 tbsp mixed berry compote over the center of the stack so berries cascade down. Dollop or spread about 2–3 tbsp lemon curd across the top (or serve on the side). Dust the stack lightly with 1 tbsp powdered sugar using a sieve. Garnish with optional fresh mint leaves. Serve immediately.

Optional serving notes: If you prefer, warm the compote and curd briefly before assembling. Leftover lemon curd keeps refrigerated in an airtight container for up to 5 days.