Lemon Poppy Seed

French Toast

by: Pat Holdstock





Ready In



  • Nylon slow cooker liner

  • 12 Ounces country-style bread, cut in 1 inch pieces (about 9 cups)

  • 1 8-ounce package cream cheese, softened

  • ½ cup of Two English Ladies Lemon Curd

  • 4 cups milk, ¼ cup sugar

  • 3 eggs (or ¾ cup refrigerated or frozen egg product, thawed.

  • 1 table spoon poppy seeds, ¼ teaspoon almond or vanilla extract. ¼ teaspoon salt

  • Powered sugar (optional)

  • Fresh raspberries, blueberries or blackberries (optional)


  • Line a 3 ½ or 4 quart slow cooker with a nylon slow cooker liner.

  • Place bread pieces in prepared slow cooker.

  • In a large bowl, beat together the cream cheese and the 2 English Ladies Lemon Curd with a wooden spoon until smooth.

  • Whisk in the milk, sugar, eggs, poppy seeds, almond or vanilla extract and salt.

  • Pour mixture over the bread pieces in the slow cooker.

  • Cover and chill for 4 to 24 hours.

  • Cover and cook on low heat setting for 7 to 8 hours or until an inserted knife comes out clean.

  • Turn cooker off and et stand for 30 minutes.

  • Carefully lift nylon liner from cooker, using a plate to transfer French toast to a cutting board.

  • Slice French toast to serve.

  • If desired, sprinkle with powered sugar and serve with fresh berries.

  • Makes 8 to 10 servings.