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French Toast II Recipe


1 pound French toast

2 1/2 cups water

2 large eggs

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon lemon zest

2 teaspoons lemon juice

1/2 teaspoon ground cinnamon

3 tablespoons milk


Butter the inside of a 2 quart casserole dish.

Place the bread slices on a baking sheet. Cover the outside of the bread slices with plastic wrap or foil, and press the water inside to coat.

Lightly grease a 9x13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 60 minutes. Remove foil from shortening when cool.

Place the eggs in the top of a double boiler or in a glass bowl. Pour boiling water over eggs, stirring well, until eggs are completely set. Remove from heat and place egg white into a small bowl.

Pour hot lemon syrup over bread slices, and sprinkle with cinnamon sugar.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove core from bread slices, and sprinkle with alternating layers of melted chocolate and lemon zest.

Remove core from bread slices and slice slices. Drizzle with lemon syrup.