In Search of Decadent French Toast, Part II

I was looking for decadence, and I got it... but then Lemon Curd is about the most decadent spreadable I have ever lathered on a piece of bread. It is pretty much lemon meringue pie filling (and it has all the butter, eggs and sugar to prove it).                                                                                                                                       

"In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts." 

- Fruit Curd, Wikipedia

The British don't mess around when it comes to tea time. And the Food Network doesn't mess around with French toast - lemon curd, blueberries, powdered sugar and maple syrup add up to pure deliciousness. 

 

Ingredients:

Basic Recipe:

4 eggs
1 1/2 cups milk
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon sugar
1 pinch salt
1/2 Tbsp butter

Extras for Lemon Blueberry Variation:

Lemon Curd

Blueberries

Challah or Brioche

Powdered Sugar

Maple Syrup

Directions:

1. Preheat oven to 350 degress. Spread lemon curd on two slices of bread, sandwich blueberries in between two slices.

2. Whisk together eggs, milk, nutmeg, vanilla, sugar, salt in a bowl

3. Dip lemon blueberry sandwich in egg mixture

4. Cook sandwich in melted butter until brown, about 2-3 minutes per side 

5. Transfer to baking sheet and bake 8-10 minutes

6. Cover in powdered sugar and maple syrup and serve.

Conclusion: Hmmm.... I think whoever came up with this recipe really liked sandwiches because they are trying to make two very clumsy French toast sandwiches (the strawberry shortcake French toast was a sandwich too, remember?) When I make this again, I will probably just make normal French toast and layer on the toppings after the bread is cooked on both sides. The blueberries fell out multiple times on the skillet, and it was very clumsy to flip the large challah sandwich I had constructed. Smaller slices would have helped too....

Snowed in and making Meringues

The University of Maryland probably got 3 feet of snow yesterday, and barely any stores are open. However, with my determination to bake, I found a recipe that only required a minimal number of ingredients. The recipe we used to make meringues is a very basic one - egg whites, sugar, cream of tartar, lemon zest and salt. But we added in cocoa powder and instant coffee to some of them to create a little more variety. They turned out amazing! We made the cookies really big, so we left them in for ten extra minutes, but other than that the recipe was really easy and accurate. I thought it would be funny to keep them in an old empty meringue container - but I am probably the only one who finds it immensely cool!