Lemon & Poppy Seed French Toast

Lemon and Poppy Seed French Toast | The Sugar Hit


This is a leisurely breakfast.


This breakfast is like listening to one of your favourite musicians do acoustic cover versions of classic songs. Just relaxed, awesome, totally without stress or tension, and bloody good fun.


Lemon and Poppy Seed French Toast | The Sugar Hit


It’s french toast, but bumped up a notch. It’s got a spring in its step. Its brioche, soaked in eggs, milk, lemon zest and poppy seeds. Its fried in a little butter, and smothered in raspberry sauce.


The poppy seeds add their characteristic deep, mysterious flavour and the lemon zest does its lemony thang. The raspberries, just heated with some lemon juice and icing sugar, bring the whole thing, mouthwateringly together.


Lemon and Poppy Seed French Toast | The Sugar Hit


This is what you want to make for breakfast when you’ve got time. On a Sunday when pyjamas well into the afternoon is completely acceptable, and there is no-one in the house who will point out that perhaps you should think about, you know, showering.


This is food for relaxing with. This is a breakfast for happiness and easy mornings and lemon and poppy seed French toast.


Lemon and Poppy Seed French Toast | The Sugar Hit


The great thing is that you’ll probably have all the bits for this in the house, except maybe the poppy seeds. The raspberries can come out of the freezer, and there is no stale bread that doesn’t french-toast well.


The poppy seeds totally make this for me, though. Just make sure you’ve got someone around who’ll tell you if you have any in your teeth. That’s a good rule for life, actually. Are you dreaming of the weekend, like me?


xx Sarah.


Lemon and Poppy Seed French Toast | The Sugar Hit


Lemon & Poppy Seed French Toast
A sweet, simple take on traditional French Toast with lemon zest and poppy seeds.
Serves: 2
  • 2 eggs
  • ⅓ cup milk
  • 1 tbsp honey
  • 1 tbsp poppy seeds
  • 1 lemon
  • 4 slices brioche (or other stale bread)
  • 1 cup frozen raspberries
  • icing sugar, to taste
  • butter, for frying.
  1. In a small bowl, whisk together the eggs, milk, honey, poppy seeds and the zest of the lemon.
  2. Place the slices of brioche into a shallow dish and pour over the egg mixture. Leave to soak, turning occasionally.
  3. To make the raspberry sauce, place the raspberries, the juice of half the lemon, and a few teaspoons of icing sugar into a small saucepan and place over a medium heat.
  4. Cook until the raspberries are warm and pulpy. Taste, and add more sugar if desired. Set aside.
  5. To cook the french toast, place a large frying pan over a medium low heat, and add a tablespoon or so of butter.
  6. Once the butter is melted, add the pieces of soaked brioche, and cook slowly for about 2 minutes each side or until golden brown and cooked through.
  7. Serve warm with the raspberry sauce.


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