Lemon Poppyseed French Toast

Lemon Poppyseed French Toast
  • Prep Time: 5
  • Total Time: 20
  • Servings: 4

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About this Recipe

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
1/2 cup milk
2 tsp vanilla
Pinch salt
1 1/2 tsp poppy seeds
8 Ben's® White Bread
2 tbsp butter
2 tbsp canola oil
2 tbsp icing sugar
3/4 cup prepared lemon curd
Fresh raspberries


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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