Lemon Berry French Toast

There were several variations of French Toast but it was the Lemon Berry that caught my eye. Coincidentally, I had just bought a jar of lemon curd from Homesense; this was the perfect opportunity to do something with it.

What’s different about this recipe, other than the lemon curd and blueberries, is that after frying  for a couple of minutes, the toast goes into an oven and bakes. I didn’t have the brioche that the recipe called for so I just used sourdough — which is good in just about anything.


4 eggs
1.5 cups half and half, or milk
½ tsp ground ginger
1 tsp vanilla extract
1 tsp sugar
Pinch of salt

6 slices of brioche (or bread of your choice)

1 cup blueberries (fresh or frozen)
2 tbsp (+/-) butter

Preheat oven to 350 (F).

Whisk together the eggs, milk, ginger, vanilla, sugar and salt in a shallow bowl. Heat ½ tbsp butter in non-stick skillet over medium heat. Spread lemon curd on 4 thick slices of bread, top with blueberries and another bread slice. Press together and dip in egg mixture, fry for 2 to 3 minutes, flip and fry for a couple more minutes. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes.

General consensus from the gang? Best French Toast they’ve ever eaten; even the one who, as a rule, doesn’t like French Toast helped himself to a second serving.


Author: Twyla Campbell

World-wide wanderer, CBC Edmonton AM Restaurant Reviewer, Member of Edmonton’s Slow Food convivium, oenophile, epicurean explorer and a freelance writer whose works have appeared in several magazines and newspapers including More, Above & Beyond, Avenue (Edmonton), Up Here, Northern Flyer, Opulence, City Palate, the Edible Prairie Journal, The Edmonton Journal, Slow Food Canada, Lifestyle Alberta, and on Slow Food Edmonton’s website. Grant MacEwan University (Professional Writing Program) Bachelor of Applied Communications Degree (in progress). I’m a Tweeter @wanderwoman10

2 thoughts on “Lemon Berry French Toast

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