

Lemon Poppy Seed
French Toast
by: Pat Holdstock
Ingredients:
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Nylon slow cooker liner
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12 Ounces country-style bread, cut in 1 inch pieces (about 9 cups)
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1 8-ounce package cream cheese, softened
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½ cup of Two English Ladies Lemon Curd
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4 cups milk, ¼ cup sugar
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3 eggs (or ¾ cup refrigerated or frozen egg product, thawed.
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1 tablespoon poppy seeds, ¼ teaspoon almond or vanilla extract. ¼ teaspoon salt
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Powdered sugar (optional)
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Fresh raspberries, blueberries or blackberries (optional)
Directions

Prep | Cook | Ready In
10 m 5 m 15 m
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nylon slow cooker liner.
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Place bread pieces in prepared slow cooker.
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In a large bowl, beat together the cream cheese and the 2 English Ladies Lemon Curd with a wooden spoon until smooth.
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Whisk in the milk, sugar, eggs, poppy seeds, almond or vanilla extract and salt.
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Pour mixture over the bread pieces in the slow cooker.
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Cover and chill for 4 to 24 hours.
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Cover and cook on low heat setting for 7 to 8 hours or until an inserted knife comes out clean.
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Turn cooker off and let stand for 30 minutes.
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Carefully lift nylon liner from cooker, using a plate to transfer French toast to a cutting board.
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Slice French toast to serve.
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If desired, sprinkle with powdered sugar and serve with fresh berries.
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Makes 8 to 10 servings.