Monday, March 23, 2009

Lemon Curd French Toast with Minted Strawberries


I was originally going to title this post "What do do when your cake collapses" but the end result was simply too amazing to ignore.

I've been noticing a ton of French Yogurt Loafs traipsing around the food blogosphere lately and it piqued my curiosity enough to try it out. From what I'd read it was similar in taste and texture to pound cake, but with a fraction of the fat and calories - sign me up, eh?

Unfortunately it collapsed like one of those fainting goats as soon as I pulled it out of the oven.

Bummer.

It had great flavor, but it was dense and chewy where I wanted it to be light and fluffy...or at least fluffier.

As husband and I were chewing on a piece, and he was mentioning that I don't have great success with cakes (gee, thanks babe), I decided that this would make delicious French toast. As I was pulling the eggs out of the fridge last Saturday morning to make said French toast, I noticed a jar of calamansi curd I'd made a little while ago, canned, and stuck in the fridge door.

Cue lightbulb flickering over head.

This was one of those ideas that's either going to end as a tasty and amazing treat, or with me furiously fanning the damn smoke detector hoping it will shut the hell up.

It was outstanding.

Seriously the best French toast I've ever had in my life. I honestly believe that it is worth it to make the yogurt loaf just to have this French toast again - and I'm a very lazy person, so that's sayin' something.



Lemon Curd French Toast with Minted Strawberries

Serves 2 (One hungry, one not so hungry)

6 slices yogurt loaf ( I used this recipe but converted it to vanilla bean instead of peach)
3 eggs, beaten
2 tablespoons lemon curd
2 cups sliced strawberries
1 tablespoon chopped fresh mint leaves
1 teaspoon lemon juice
1 teaspoon sugar
1/2 cup vanilla yogurt, divided

In a shallow pan mix the lemon curd and beaten eggs until thoroughly combined. Set the slices of yogurt loaf to soak for ten minutes, flip and let soak another ten minutes. Meanwhile, in a small bowl combine the strawberries, mint, lemon juice and sugar. Toss to combine and set aside. Heat a pan, and cook the soaked slices of yogurt loaf until golden brown on each side and set throughout. Set three slices each on two plates, top each with one cup slices strawberries and 1/4 cup vanilla yogurt. Embrace the awesomeness.

5 comments:

Sweet Bird's MiL said...

Are you serious? That video of fainting goats was hysterical. Anyway, the french toast looks WAY yummy. It's Genn's favorite breakfast. Maybe I'll try it for her birthday!

The Duo Dishes said...

Oh we believe this was great. You don't have to say it twice! The diners in NJ will toast your poundcake and slather it with butter. This reminds us of that. Yum.

SoCal Pastry Chef said...

Don't you just love mistakes that turn out to be successful in ways we didn't even think about.

Awww, the joys of "trial and error" cooking.

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Coffee and Vanilla said...

Oh, that sounds yummy! I love French toasts... and with strawberries and mint they look even more inviting :)

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Margot