I’m feeling slightly stuffed sitting behind my desk right now typing these words… Stuffed because I have eaten too much and I should be moving around, burning off some of the just consumed excess calories but instead I cannot move… I just have to tell you about the most delicious French toast I have ever, ever eaten… And it was just mere minutes ago… Mere minutes ago when I had this life changing experience… Well ok maybe it wasn’t that dramatic, but it was definitely really really good.
So what happened on this regular Sunday that made it so spectacularly good..? Well, let me tell you… We woke up quite early today as Tom is playing his Dungeons and Dragons game today with his friends. That is always a good time for me to start baking something as I know it will be consumed plus I will be going to visit Esmee again tomorrow (just for pleasure and also – ofcourse – to see how our new family is doing!) and will be bringing the remains of the little cakes I baked. But I was left with 5 eggyolks after making the other cakes (more on that later) and I wanted to use those up too.
French toast was already in the planning but instead of using eggs I used all the eggyolks, scattered some fresh strawberries over the top and some pistachio and what can I say..? A match made in heaven. Really, it was that good. It is a bit slower then a pan baked french toast but what it lacks in speed it more then makes up in flavor. Because I am a total failure when it comes to making brioche I used storebought brioche, but the lemoncurd is homemade. You can also use whatever lemon curd you find in the stores but nothing beats homemade!
Lemon curd French toast with strawberries and pistachio
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
I also sprinkled a couple of frozen raspberries on top as I had those leftover too
- 3 slices of brioche bread
- 4 egg yolks
- fresh strawberries
- lemon curd (you need a couple of tablespoons)
- 100 ml double cream
- 100 ml milk
- 1-2 tbsp of sugar (depending on how sweet you want it to be)
- handful of pistachio
Preheat your oven to 180 C.
Take your slices of briochebread and spread them generously with lemon curd. Cut the slices diagonally in two and place them (long side down) in an ovendish. Don't put the slices too close together as you want some of the fruit to be put in between the slices.
Clean your strawberries, slices them into quarters and spread them over the brioche bread. You can use different kinds of fruits. I initially wanted to use rhubarb but no rhubarb yet.. If you do use rhubarb, maybe put a little more sugar in the egg-cream mixture.
Put the milk, cream, egg yolks and sugar together and whisk to combine. If you do not have eggyolks leftover you can also use two whole eggs instead. Pour the creammixture over the brioche and sprinkle with the chopped pistachio.
Cover the ovendish with aluminiumfoil and put in the oven for about 20 minutes. Remove the foil and put back in the oven for a further 15 minutes or until the brioche is nicely browned. Enjoy!
Recipe adapted from Donna Hay
This dish is also my Spring dish as strawberries are my idea of spring! If you haven’t done your spring inspired dish yet for the Spring Photography challenge then you still have a couple of days left!
And if you love foodphotography and styling but you need a little help? We’re having an International 2 days workshop planned for you in September! You can find out all the details in the post here.