Dressing up this classic breakfast with tart lemon curd and fresh raspberries makes it lovely for entertaining, but it’s still so easy to prepare.
|1 cup||10% half-and-half cream|
|1 1/2 tsp||poppy seeds|
|8||Ben's® White Bread|
|2 tbsp||canola oil|
|2 tbsp||icing sugar|
|3/4 cup||prepared lemon curd|
Whisk together eggs, cream, milk, vanilla and salt.
Place bread in shallow baking dish; pour egg mixture over top.
Let stand for 1 minute.
Sprinkle with 1/2 tsp (2 mL) poppy seeds; flip over and sprinkle with another 1/2 tsp (2 mL) poppy seeds.
Soak for 1 minute.
In large, nonstick skillet, heat half of the butter and oil over medium heat; cook soaked bread, in batches, for 2 to 3 minutes per side or until golden brown.
Wipe out skillet and repeat with remaining butter, oil and bread.
Divide evenly among 4 plates and dust with icing sugar.
Serve with dollop of lemon curd and raspberries.
Sprinkle with remaining poppy seeds.
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