Really Lemony French Toast


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This is a favorite with my husband and my grandchildren. It has a wonderful zesty flavor, and looks scrumptious when cooked to a toasty brown. It is a little crisp around the edges.

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Serving Size / Yield

12 toast slices


  • 4 eggs
  • 1/2 C. milk
  • 1/3 C. sugar
  • 1 tsp. lemon extract
  • 1 loaf Italian sandwich bread
  • 1 tbs. canola oil

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Beat together eggs, milk, and sugar until smooth and lemon colored. Add extract, and beat it into mix. Slice Italian sandwich bread 1/2" thick. Oil a griddle or large frying pan (I use canola oil, because butter burns too fast). Heat the oil to about medium heat. Thoroughly soak the bread in the egg mixture. Place it into the hot pan (watch the heat; stoves are all different), turn it down if necessary. Cook each side until browned to your liking. Serve with fruit and cream; powdered sugar; syrup; or any favorite toppings. 

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