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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon-Poppy Seed French Toast

Makes: 8 to 10 servings
Prep 25 mins Chill 4 hrs Cook 7 hrs to 8 hrs  (low) Stand 30 mins
Lemon-Poppy Seed French Toast
  •  Disposable slow cooker liner
  • 12  ounces  country-style bread, cut in 1-inch pieces (about 9 cups)
  • 1 8  ounce package  cream cheese, softened
  • 1/2  cup  lemon curd
  • 4  cups  milk
  • 1/4  cup  sugar
  • 3  eggs or 3/4 cup refrigerated or frozen egg product, thawed
  • 1  tablespoon  poppy seeds
  • 1/4  teaspoon  almond extract
  • 1/4  teaspoon  salt
  •  Powdered sugar (optional)
  •  Fresh raspberries, blueberries, and/or blackberries (optional)

1. Line a 3-1/2- or 4-quart slow cooker with a disposable slow cooker liner. Place bread cubes in prepared slow cooker. In a large bowl beat together cream cheese and lemon curd with a wooden spoon until smooth. Whisk in milk, sugar, eggs, poppy seeds, almond extract, and salt. Pour mixture over bread cubes in cooker. Cover and chill for 4 to 24 hours.

2. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted near the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift liner from cooker, using a plate to transfer French toast to a cutting board. Slice French toast to serve. If desired, sprinkle with powdered sugar and serve with fresh berries.

Nutrition Facts (Lemon-Poppy Seed French Toast)
  • Servings Per Recipe 8,
  • cal. (kcal) 392,
  • Fat, total (g) 17,
  • chol. (mg) 135,
  • sat. fat (g) 9,
  • carb. (g) 49,
  • Monosaturated fat (g) 5,
  • fiber (g) 3,
  • pro. (g) 12,
  • sodium (mg) 496,
  • Percent Daily Values are based on a 2,000 calorie diet

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