Lemon Berry Frenchie

Lemon Berry Frenchie


  • Thick cut sourdough bread (any sourdough will do) 
  • 4 eggs 
  • ½ cup milk 
  • 1 tsp vanilla 
  • fresh berries 
  • whipped cream

Lemon Curd

  • 1/3 cup fresh lemon juice 
  • ½ cup sugar 
  • 6 Tbsp unsalted butter 
  • 3 eggs



Whisk together all ingredients except butter in heavy sauce pan. Cook over low heat. Stir in butter one Tbsp at a time. Whisk frequently until the sauce coats the back of a spoon and bubbles just form on the surface (about 7 minutes). Remove from heat. If you have any lumps, simply strain as you transfer to bowl. Cover with plastic wrap on the surface of the curd so that skin does not form. Chill until cool. Keep refrigerated for up to 7 days.

Lemon Berry Frenchie

In a shallow bowl whisk together eggs, milk, vanilla and a dash of salt. Soak sourdough slices for 15 seconds on each side. Place in a heated skillet over medium heat. Cook until just browning, then flip and cook on the other side. Remove to plate. Place Lemon curd between two pieces of French toast. Top with whipped cream and berries. Variations Skip the French Toast and have a bowl of berries with a little lemon curd and whipped cream


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