French Lemon Toast Loaf Recipe

Prepare loaf

Preheat the oven to 350°F (175°C). Slice the brioche or challah loaf horizontally into 1-inch thick slices, keeping the bottom attached if you prefer a pull-apart loaf, or fully slicing into individual thick slices for a traditional strata-style loaf. Place the slices snugly into a buttered 9x5-inch loaf pan (or similarly sized baking dish), standing upright so they fill the pan. Press gently to compact.

Melt 1 tablespoon of the unsalted butter and brush or dot over the exposed bread tops and edges to encourage browning during baking. Reserve remaining butter for greasing or additional brushing after baking if desired.

Make lemon custard

In a large mixing bowl, whisk together the eggs and granulated sugar until combined and slightly pale, about 1–2 minutes. Add the whole milk, heavy cream, vanilla extract, lemon zest, lemon juice, and fine sea salt. Whisk thoroughly until smooth and the sugar has mostly dissolved. Taste for lemon balance — it should be bright but not overpowering.

Pour the custard mixture evenly over the arranged bread in the loaf pan, allowing the custard to sink into the slices. Gently press down on the loaf so the custard is well distributed and the bread absorbs liquid. Let the assembled loaf rest at room temperature for 10–15 minutes to allow the bread to soak; for a deeper soak, cover and refrigerate for up to 2 hours.

Place the loaf pan on a rimmed baking sheet (to catch any spills) and bake in the preheated 350°F (175°C) oven for 35–45 minutes, or until the custard is set in the center (a knife inserted should come out mostly clean) and the top is golden. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

After baking, remove from the oven and let cool in the pan on a wire rack for 10–15 minutes. Run a thin knife around the pan edges if needed, then carefully lift or invert the loaf from the pan onto a serving platter or cutting board. If desired, brush the top lightly with the remaining 1 tablespoon melted butter for extra sheen and flavor.

Make lemon glaze

While the loaf rests, whisk together the powdered sugar and 1 tablespoon fresh lemon juice in a small bowl until smooth and pourable. If the glaze is too thick, add a few drops more lemon juice; if too thin, add a little more powdered sugar.

Drizzle the glaze over the warm loaf, allowing it to run into nooks and create a thin coating. Sprinkle the finishing lemon zest over the top and scatter toasted sliced almonds and fresh berries if using. Let the glaze set for 10 minutes before slicing.

Slice the loaf into 1-inch slices or desired thickness and serve warm or at room temperature. Store leftovers tightly covered in the refrigerator for up to 3 days; rewarm slices in a low oven (325°F / 160°C) for 8–10 minutes before serving.