Lemon French Toast with Strawberries and Maple Syrup

Thursday 17 July 2014

Lemon French Toast

There are some days when you just don't feel much like cooking.  We all get them.  Even I have those days once in a while.  

Those are the days when I just can't be bothered to do much of anything, and yet . . .  I am still hungry and we do need to eat.

 Lemon French Toast

That is when recipes like this beautiful Lemon French Toast come in really handy.   

This day I accompanied it with the last of the berries from our garden, but you could use any fresh berry and it would be just as lovely.   

Even poached rhubarb would be nice.

Lemon French Toast

Lemon is a wonderful fruit enhancer.  I adore the flavour of lemons and I try to incorporate them in a lot of my cooking.   

Today it's this fab French Toast.   You will want to use nice thick bread for this.   You don't necessarily need an artisnal loaf, but you don't want really cheap bread either.

 Lemon French Toast

I used Roberton's EXTRA thick white bread . . .  each slice is about 1 inch thick.  It was perfect.   Absolutely perfect.  

I think the American equivalent is Texas Toast.  This extra thick bread is perfect for toasting as well.   Yum!

Lemon French Toast

It's a pretty simple recipe.  You can make more than the servings I have suggested quite easily.  

Just follow the basics of 1 large free range egg, 1 TBS single cream and 1 tsp of sugar for each serving.  One slice of thick bread, a bit of lemon extract and lemon zest.  

A pinch of sugar and Bob's your uncle.  You will have the  tastiest French Toast ever!!  I kid you not!

Lemon French Toast 

You don't need to serve fruit with it, but it is awfully nice with some fruit.  Just sayin' is all.  

This is the perfect excuse to use some of those fresh summer berries in the most delightfully delicious way!

Lemon French Toast with Strawberries and Maple Syrup

Lemon French Toast with Strawberries and Maple Syrup

Yield: 2 - 4
Author: Marie Rayner
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
French toast, nicely flavoured with lemon and topped with delicious summer berries. This is quite simply fabulous!


  • 4 really thick slices of bread (you can use brioche if you want for a richer result,
  • I like to use the extra thick sliced soft white bread, or Texas Toast as I think it is called in North America)
  • 4 large free range eggs, beaten
  • 4 TBS single cream (light cream)
  • the finely grated zest of 1 lemon
  • 1 TBS sugar
  • 1/2 tsp lemon extract
  • butter for cooking
For the fruit:
  • 1 small punnet of fresh strawberries, halved or quartered if large
  • 1 TBS sugar
You will also need:
  • Maple or your favourite syrup to serve


  1. Mix the berries with the sugar and set them aside to macerate until your toast is done and you are ready to eat.
  2. Whisk together the eggs, cream, lemon zest, 1 TBS of sugar and lemon extract. 
  3. Heat a large non-stick frying pan over medium heat. Add a knob of butter and once it begins to foam start cooking the French toast. 
  4. Soak the bread in the egg mixture, one slice at a time. I like to cook this one slice at a time, keeping the already cooked warm in a low oven until I am done. 
  5. Fry the soaked bread in the knob of butter for 1 to 2 minutes per side, until golden brown. Repeat until all of your toast is cooked.
  6. Serve the cooked French toast with the strawberries and a drizzle of maple syrup. Delicious!


I would say that as a breakfast this recipe would serve four amply, especially with a link or two of sausage or a couple of rashers of bacon on the side.  As a light supper, I don't feel it would feed much more than two regular eaters.

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Lemon French Toast
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  1. Hi dear Marie! This look absolutely delicious and I love strawberries:)

  2. I haven't had breakfast and you're making my stomach growl! Yummy. Never thought of adding lemon zest and flavoring and cream to the eggs. Sounds good and easy. I've lost the desire to cook now that it's summer and I want to be outside. xo Jenny

  3. Thannks Gloria! Me too!

    Jenny I never lose the desire to cook! xx

  4. I'm not able to eat strawberries, which is a pain as we grow them to sell on a small scale, but it isn't worth a trip to the hospital. This recipe is wonderful with gooseberries, lightly stewed, drained and then drizled with a tiny smidgen of honey because we are out of maple syrup.
    We just had it for for breakfast and it is now on order for lunch and NO! they are not having it again for supper - but it might appear again tomorrow....
    Thank you so much for a great recipe.
    Jenni xx

  5. You're so welcome Jenni! I must try it with gooseberries as ours are ripe now! Thanks for the suggestion! So glad you enjoyed! xxoo

  6. Thank you MOnique! It was rather pretty. :-)

  7. Heavenly!!! I must make this. Thanks for the recipe. :-)

  8. You're so welcome Valerie! We had it for supper! We often do that, have a breakfast supper.


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