I’m always on the lookout for new French Toast recipes, so when I picked up the April edition of the Food Network magazine, I was enticed by the cover showing a picture of dish my mom called Egg-in-the-Basket and also by the centerfold. There, in all it’s glory, was a beautifully positioned, glistening, curvy piece of French Toast. Ooh-la-la, talk about food porn!

There were several variations of French Toast but it was the Lemon Berry that caught my eye. Coincidentally, I had just bought a jar of lemon curd from Homesense; this was the perfect opportunity to do something with it.

Ingredients:
4 eggs
1.5 cups half and half, or milk
½ tsp ground ginger
1 tsp vanilla extract
1 tsp sugar
Pinch of salt

6 slices of brioche (or bread of your choice)

1 cup blueberries (fresh or frozen)
2 tbsp (+/-) butter

Preheat oven to 350 (F).

Whisk together the eggs, milk, ginger, vanilla, sugar and salt in a shallow bowl. Heat ½ tbsp butter in non-stick skillet over medium heat. Spread lemon curd on 4 thick slices of bread, top with blueberries and another bread slice. Press together and dip in egg mixture, fry for 2 to 3 minutes, flip and fry for a couple more minutes. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes.

General consensus from the gang? Best French Toast they’ve ever eaten; even the one who, as a rule, doesn’t like French Toast helped himself to a second serving.