Lemon Meringue French Toast

Between Races: Anniversary Brunch

For our 16th Anniversary, my husband and I treated ourselves to this Lemon Meringue French Toast with Fresh Raspberries and Pistachios. We had enjoyed something similar at a local breakfast spot OEB Breakfast, but unfortunately the dish had been changed to no longer include this leaning tower of toasted meringue (the best part!). I’ve always felt the best french toast is the one you make at home anyway, and this dessert/breakfast did not disappoint! This dish has three main components but if you’re focused, and do a little multitasking, everything can be completed within 35 minutes.

Tips for the best French Toast

Source a tangy unsliced loaf of sourdough as the base for your french toast tower. Typically french toast is made with brioche, but being as this lemon sensation is so sweet, I find the sourdough adds a nice tang to cut through the sugar.

Nothing is worse than a soggy ass french toast. We’re not making bread pudding, there’s no need to saturate your bread until its practically dissolving. I find a quick dip in the egg custard mix produces a crispier french toast and a better vessel for syrupy goodness.

When it comes to torches, a little butane torch won’t cut it. I don’t know how many cheap butane torches I’ve bought over the years from Homesense or other kitchen supply stores that have broken or been too weak to actually brulee a creme. I use a Propane Torch with an invertible click-to-start head – this is key. If you get the cheaper propane heads that only blow when held straight up you’re gonna have a bad time. This torch has tons of power and as a home cook one tank will last you forever.

Lemon Meringue French Toast

Grand Prix Eats

Rich French Toast topped with lemon curd and a tower of toasted meringue. Garnish with fresh raspberries, graham crumbs, and chopped pistachios.

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Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 2

Ingredients

  

Lemon Curd

• 3 egg yolks
• ½ cup granulated sugar
• 1 tbsp lemon zest
• ¼ cup lemon juice
• ¼ tsp cornstarch
• 4 tbsp salted butter

Meringue

• 3 egg whites
• ¼ tsp cream of tartar
• 2 tbsp sugar

French Toast

• 2-3 whole eggs (1 egg for 2 slices)
• ¼ cup milk
• ½ tsp cinnamon sugar
• Splash vanilla extract
• 1 tbsp salted butter
• 4-6 sourdough bread slices

Garnish

• Fresh Raspberries
• Pistachios, shelled and chopped
• Graham Cracker Crumbs
• Icing Sugar
• Pancake Syrup (optional)

Instructions

 

Lemon Curd

• Setup a double boiler on your stovetop and wait for the water to come to a rapid boil. Once boiling, reduce the heat to a simmer as not to overcook the curd.
• In a large bowl or double boiler, whisk together egg yolks, sugar, lemon zest, lemon juice, and cornstarch/corn flour until well combined and frothy. Place over your double boiler and whisk constantly until the curd starts to thicken. If making this French toast with a partner, this is a great task to delegate out while the other continues on with the meringue/french toast.
• Once the curd has thickened to about the texture of hollandaise sauce, remove the curd from the heat and set in the fridge and cool. If making this curd ahead of time, place a piece of cling film on the surface of the curd to prevent a skin from forming.

French Toast

• While your kitchen assistant is whisking the lemon curd, setup an electric griddle or a frying pan for the french toast and set to medium heat.
• In a shallow bowl, beat together the eggs, milk, cinnamon, and vanilla. If using a lighter milk like skim or 1%, feel free to substitute a little bit of milk for coffee or whipping cream to make the custard a bit richer.
• Heat the tablespoon of butter on the grill and ensure the butter is nicely bubbling before adding your bread slices.
• Quickly dunk your sourdough slices into the custard mixture and grill in the butter. Ensure you have a nice golden crust on your french toast before flipping. Once both sides are golden, turn off the griddle and prepare for assembly.

Meringue

• While the curd is cooling and the french toast is grilling you can get on with the meringue. In a clean bowl of a stand mixer with a whisk attachment, whisk the egg whites and cream of tartar together until slightly thick and frothy. Slowly add the sugar a little bit at a time and whip until very stiff peaks form. Scoop the meringue into a pastry/ziploc bag fitted with a large star nozzle and set aside.

Assembly

• Place one slice of french toast on a plate and top with a good spoonful of lemon curd. Add your second slice of toast and repeat (and then third if having 3 slices).
• With your piping bag or meringue, pipe a magnificent tower of meringue onto your french toast tower. Quickly grab your propane torch and toast your perfect swirl of meringue.
• To finish, kiss your french toast with a light dusting of icing sugar, a sprinkling of graham cracker crumbs, and a drizzle of pancake syrup. Fresh raspberries and chopped pistachios add a touch of freshness and crunch to this breakfast of Kings.

Keyword bahrain breakfast, dessert, french toast, lemon meringue