French toast. . .it’s one of my favorite food memories from my childhood. Some weekends I would ask my dad to make it for my breakfast and let my mom sleep late. I still enjoy French toast and occasionally will splurge on a serving of it for a weekend breakfast. If I am feeling really indulgent (or have sweet children making it for my Mother’s Day breakfast), I will even give stuffed French toast a whirl. This recipe from Pettigru Place in Greenville, South Carolina, looks like it will be on my to-try list. Who can resist the combination of Girl Scout cookies and French toast?
Girl Scout Cookie Lemonade Stuffed French Toast
For the french toast:
8 slices thickly cut French bread
Lemon curd (can use store bought or see our recipe below)
Splash of milk or cream
3 cups of Girl Scout Lemonade cookies, crushed fine in the food processor
Strawberries to garnish
For the lemon curd:
1-1/2 cups sugar
1/4 pound unsalted butter (1 stick)
4 whole eggs + 1 yolk
1/2 cup lemon juice (3 to 4 lemons)
1/8 tsp. kosher salt
Using a carrot peeler or zester, remove the zest of 3 lemons, being careful to avoid the white pith (it is bitter). Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Melt butter in a 2 quart saucepan with lemon sugar mixture, lemon juice, and salt. Once melted, add eggs and whisk to combine. Cook over low heat until thickened (about 15 minutes), stirring constantly. The lemon curd will thicken at about 170 F, or just below simmer. (Be patient. It will come together.) Remove from the heat and cool or refrigerate. Place plastic directly on the surface of the lemon curd to prevent a skin from forming as it cools.
Cut deep pockets in bread and fill with one tablespoon lemon curd.
In a medium bowl, whisk together eggs and cream. Dip bread into egg mixture and then into cookie crumbs. Toast on griddle at medium high heat until hot throughout and golden brown.
Serve with sliced berries tossed with a little sugar.