Iced Lemon French Toast
Ingredients
- 1 large loaf of bread, I like brioche.
- 1 1/2 cups milk
- 3 large eggs
- 1 lemon, zested
- 2 tsp vanilla
- 1/2 teaspoon ground cinnamon
Lemon icing
- 2 tbsp butter, melted
- 1 cup powdered sugar
- 1 tbsp lemon juice
Preparation
Lightly grease a baking dish.
Add the bread, stacking the pieces so they overlap a bit.
In a large bowl, whisk together eggs, milk, lemon zest, vanilla extract, and cinnamon.
Pour the mixture slowly over the bread slices in the pan, making sure each piece is completely coated.
Cover the pan with foil and refrigerate overnight, or let soak for at least 30 minutes if preparing the same day.
Preheat the oven to 350F.
Bake for 30-35 minutes, or until golden brown.
Remove from the oven and let cool slightly.
Lemon icing
In a small microwave-safe bowl, combine melted butter, powdered sugar, and lemon juice until smooth.
Warm for 15 seconds and whisk to remove any clumps.
Serving
Drizzle the lemon icing over the French toast.
Notes
This dish is ideal for Easter brunch.
