I think French Toast might be the girl every pancake and waffle is looking at with utter jealously.  Pancakes are adored for their homey fluffiness and Waffles are a perfect complement to fried chicken or fresh berries, but French Toast is something different.

French Toast is slightly sweet and a flawless cross between toast and custard.  Hello gorgeous...

Confectioner’s sugar melts into the warm toast and the weekend is off to a perfect beginning.

This time of year I want to add lemon to everything - it seems like the thing to do on these breezy Spring days.

For French Toast I like to use a sturdy country bread - not too crusty but tough enough to hold up to some soaking.  

I have been trying to make myself slow down a bit.  It is hard, but important.  Leisurely weekend breakfasts are one of the ways I have been catching my breath - it feels good. 

Take some time for a breather this weekend - let this French Toast be your excuse.  

   Sincerely, 

       Pedantic Foodie 

Lemon French Toast 

makes 6 slices 

• 6 slices bread (I used a country Italian loaf but any slightly crusty loaf will work)
• 1 heaping tablespoon lemon zest 
• 1 cup whole milk
• 5 eggs 
• 2 tablespoons honey 
• 1/4 teaspoon ground cinnamon 
• pinch of freshly ground nutmeg 
• fresh berries 
• confectioner’s sugar 

Preheat oven to 200 degrees.  

In a medium bowl whisk egg yolks, milk, and honey.  Add lemon zest and spices.   

Heat a medium skillet over medium high heat.  

Soak each slice of bread for five minutes at a time.  After each slice is done soaking, move directly to the heated and buttered skillet.  Cook toast for 2-3 minutes on each side.  

Move the toast to the warm oven until ready to serve.  

Top with fresh berries and confectioner’s sugar.  Enjoy!