Lemon Poppy Seed French Toast Platter* Recipe

Prepare batter

In a wide shallow bowl or pie dish whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon finely grated lemon zest, and 1/4 teaspoon salt until homogeneous and slightly frothy. This is your French toast custard.

Soak bread

Lay 6 thick slices of housemade lemon poppy seed bread on a baking sheet. Working two to three at a time, submerge a slice in the custard for 20–30 seconds per side, or until the bread is saturated but still holds together. Arrange soaked slices on a wire rack while you heat the griddle.

Heat a large nonstick skillet or griddle over medium heat until hot (about 350°F if using a thermometer). Add 1 tablespoon unsalted butter and swirl to coat.

Place 2–3 soaked lemon poppy seed bread slices on the griddle without crowding. Cook 3–4 minutes per side, or until golden brown and caramelized. Add the remaining 1 tablespoon butter to the pan as needed between batches. Transfer cooked slices to a warm oven (200°F) or a plate tented with foil to keep warm while finishing remaining slices.

Make the lemon glaze while the last batch cooks: in a small bowl whisk 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon milk (or water) until smooth. Adjust consistency: add more powdered sugar to thicken or a few drops of milk to thin. The glaze should be pourable but not watery.

When ready to serve, drizzle about 2–3 tablespoons glaze over each plated portion of 3 slices, then lightly dust with 2 tablespoons powdered sugar using a fine sieve.

Cook the breakfast protein or prepare fruit based on guest choice: For bacon — place 3 slices on a cold skillet, turn heat to medium, and cook 3–5 minutes per side until crisp (or bake at 400°F for 12–15 minutes) flipping as needed. For sausage links — brown in a skillet with 1 teaspoon oil over medium heat, turning frequently, until internal temperature reaches 160°F and cooked through (about 10–12 minutes). For seasonal fruit — wash, slice, and arrange 1 cup mixed fruit on the plate.

Prepare two eggs any style to order: For sunny-side up — heat a small nonstick skillet over medium-low, add 1/2 teaspoon butter, crack 2 eggs in, cover and cook 2–3 minutes until whites set and yolks still runny. For scrambled — whisk 2 eggs with a pinch of salt and pepper, melt 1/2 teaspoon butter in skillet over medium-low and cook gently, stirring, until soft curds form. For over-easy/medium/ hard — cook sunny-side, then flip and cook additional 20–45 seconds depending on desired doneness.

Place the two cooked eggs alongside the 3 slices of lemon poppy seed French toast. Add the chosen protein (bacon or sausage) or the seasonal fruit to the platter.

Arrange three slices of lemon poppy seed French toast slightly overlapping on a warm plate. Drizzle the prepared lemon glaze over the toast and dust lightly with powdered sugar. Add the two eggs to one side and the selected bacon, sausage, or a small bowl/section of seasonal fruit to the other side. Serve immediately with extra lemon glaze or maple syrup on the side, if desired.