"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for MEYER LEMON FRENCH TOAST, by , is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wilda Thomas, Shuk-ho-ta Tom-a-ha Chapter


1 T butter to grease saute pan
1-lb loaf day old challah, cut into 1-inch slices
6 large eggs, lightly beaten
2 c half and half
1 T vanilla extract
Zest of 2 Meyer lemons, grated (about 4 T)
1/4 c light brown sugar, firmly packed
Blueberries, blackberries or raspberries
Maple syrup, optional

Butter bottom of large sauté pan that can go in oven at 350°F and set aside.

On large rimmed baking sheet (can use large baking dish or pan), place bread slices in single layer.

In bowl, whisk eggs, half-and-half, vanilla, lemon zest and brown sugar until combined. Pour over bread and let stand until bread absorbs some of the liquid (about 1 but no more than 2 minutes). Turn bread and let sit until bread absorbs remaining liquid (again about 1 but no more than 2 minutes).

Place bread in prepared large sauté pan slightly overlapping the slices. Pour any extra liquid over bread. Cover pan with aluminum foil and refrigerate overnight.

Next morning put sauté pan countertop for about 15 to 20 minutes while oven preheats to 350°F. Leave aluminum foil on and bake for 45 minutes. Remove foil and continue baking for about 15 minutes until toast is puffy and top is lightly brown.

Serve immediately topped with blueberries or other fruit and maple syrup.




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