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Lemon Curd- & Coconut-Stuffed French Toast

SERVINGS
4
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Courtesy Alejanda Ramos
SERVINGS
4
RATE THIS RECIPE
(0)

Ingredients

  • 8 slices sandwich bread
  • 3/4 cup jarred lemon curd
  • cups coconut milk
  • 3 large eggs
  • 3 tablespoons granulated sugar
  • 1 tablespoon vanilla extract
  • 1 lemon, zested
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter
  • powdered sugar, for topping
  • 1/2 cup shredded or toasted coconut, for topping
  • Chef notes

    Tangy lemon curd adds bright flavor to this coconut milk-soaked French toast. Top it off with toasted coconut and a sprinkle of sugar for a next-level breakfast.

    Swap option: Use jarred lemon curd to save time or swap in your favorite jam.

    Preparation

    1.

    Spread a few tablespoons of lemon curd on one slice of bread and top to form a sandwich. Repeat with rest of bread and lemon curd.

    2.

    In a large, shallow bowl, whisk together coconut milk, eggs, sugar, vanilla, lemon zest and salt, until smooth.

    3.

    Working in batches, dip the lemon curd sandwiches in the batter, allowing it to soak 1-2 minutes on each side.

    4.

    Heat a large heavy-bottom skillet over medium heat and add a couple tablespoons of butter. Once melted, cook the soaked sandwiches about 2 minutes per side, until golden and cooked through.

    5.

    Transfer to serving plate, slice diagonally down the center and sprinkle with powdered sugar and coconut.