Description
A bright and refreshing twist on French toast with lemon zest and blueberries, pan-fried to golden perfection and dusted with powdered sugar.
Ingredients
Scale
- 8 slices semolina bread, about 1-inch thick
- 3 large eggs
- 1 cup half-and-half (or your favorite milk)
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 large lemons, zested (about 1 ½ tablespoons zest)
- 12 ounces fresh blueberries (1 dry pint)
- 4 tablespoons butter, for frying
- 2 tablespoons powdered sugar, for dusting
- Maple syrup and extra butter for serving
Instructions
- Preheat oven to 170°F and place rack in the middle.
- In a large bowl, whisk eggs, half-and-half, sugar, and vanilla until smooth.
- Heat a non-stick skillet over medium-low and melt 2 tablespoons butter.
- Soak 4 slices of bread in custard for at least 30 seconds. Let excess drip off.
- Cook each slice 3–4 minutes per side until golden brown.
- Transfer cooked slices to a baking sheet and keep warm in oven.
- Repeat with remaining slices, adding butter as needed.
- Plate, then top with blueberries, lemon zest, and powdered sugar. Serve with warm maple syrup and butter.
Notes
Use day-old bread for best results. Zest lemons fresh for maximum flavor. Try with other berries like raspberries or blackberries.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg