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Blackberry French toast with lemon curd yogurt recipe

Blackberry French toast with lemon curd yogurt recipe

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Start Christmas Day with this one-dish breakfast bake that's great for feeding the whole family. This twist on French toast has layers of buttery brioche, blackcurrant jam and blackberries in a cinnamon-scented custard. Get ahead and make the night before, ready to serve with zesty lemon curd yogurt. See method

  • Serves 6
  • 20 mins to prepare and 30 mins to cook, plus 2 hrs chilling
  • 422 calories / serving
  • Vegetarian

Ingredients

  • butter, for greasing
  • 6 medium eggs
  • 240ml milk
  • 120ml Elmlea double light cream alternative
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ x 454g jar blackcurrant jam
  • 400g Tesco Finest brioche loaf, sliced into 16 slices
  • 100g frozen blackberries
  • 1 tbsp demerara sugar
  • maple syrup and icing sugar, to serve (optional)

For the lemon curd yogurt

  • 2 tbsp lemon curd
  • ½ x 500g pot 0% fat Greek-style yogurt, stirred well
  • 1 lemon, zested

Each serving contains

  • Energy

    1775kj
    422kcal     21%

  • Fat

    18g 25%

  • Saturates

    10g 51%

  • Sugars

    33g 37%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 54.4g Protein 13.2g Fibre 1.3g

Method

  1. Grease a 19 x 25cm oval baking dish with butter. In a large bowl, whisk the eggs, milk, Elmlea, cinnamon, vanilla and a pinch of salt until well combined.
  2. Spread jam on 1 side of each brioche slice, then press 2 jam sides together to make 8 sandwiches. Dip a sandwich in the egg mixture on both sides, then put in the baking dish. Repeat with the remaining sandwiches and arrange in the baking dish, layering in rows so the slices slightly overlap. Pour over any remaining egg mixture, then cover and chill for 2 hrs, or overnight.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the blackberries and sugar over the top. Cover the dish with foil and bake for 20 mins. Uncover, then bake for 25-30 mins until golden.
  4. Mix the lemon curd into the yogurt with the lemon zest. Serve the French toast with the yogurt on the side, and finish with a drizzle of maple syrup and a dusting of icing sugar, if you like.

Get head: Make the dish the day before, up to the end of step 2, then cover and chill overnight.

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