French toast is what you do with leftover bread. In fact, the French refer to this dish as pain perdu or lost bread as it was originally invented as a means to revitalize old stale bread. A generous soak in a spiced eggy-milk bath easily coaxes the stalest of breads into an appealing dense custard, turning the previously inedible to the delectable.
Although history may dictate the use of stale bread for French toast, my appetite argues otherwise, and I will happily purchase a loaf of bread with the sole intention of making French toast. So please feel free to do similarly. 
This recipe for French toast is a balancing act on all accounts. A crunchy exterior should give way to a creamy interior so a few steps are necessary to accomplish that. Allow your bread a languid soak in the egg-milk mixture. This is where it gets its flavor, plus there is something a little sad about dry french toast, so avoid that by soaking. A shower of panko crumbs add textural contrast and an audible crunch with every bite. It’s this careful ratio of crunch to custard that pushes this recipe close to perfection.
As for taste, both nutmeg and Meyer lemon impart loud flavors to a dish; ensuring that the two are harmonious is key. With that said, Meyer lemons, being sweeter than your average lemon, are a far more forgiving citrus, so if you like lemony things feel free to zest your heart out.
I like to finish French toast with a dusting of powdered sugar and fairly liberal amount of maple syrup, which in a perfect world, is how everything would end.
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Nutmeg French Toast w/ Candied Meyer Lemon
- Total Time: 35 minutes
- Yield: 2 1x
Description
Nutmeg and Lemon scent this French toast
Ingredients
- 4 1" slices of French bread
- cup whole milk
- 2 eggs
- 1 tsp freshly grated nutmeg
- zest of half Meyer lemon
- pinch of salt
- 1 tsp vanilla
- 1 heaping cup (240 ml) of panko
- 1 cup (240 ml) water
- 1 cup (200 g) sugar
- Meyer lemon slices
- butter for frying
Instructions
- Preheat over to 350°
- Mix milk, eggs, nutmeg, lemon zest, salt and vanilla in a bowl. Transfer mixture to a shallow dish add bread and soak for 5-8 minutes. Flip bread and soak for an additional 2-3 minutes
- Pour panko into a large tray and dredge bread on both sides until an even coating is formed.
- Heat butter in an ovenproof skillet over medium heat. Fry French toast until panko is golden brown, about 3-5 minutes per side. Transfer pan heated oven and cook for additional 8-10 minutes.
- To candy lemons: Add water and sugar to a sauce pan over medium heat and stir until sugar has dissolved and the liquid turns syrupy. Turn heat to low, add lemon slices and cook for 5-7 minutes. Remove lemon slices from pan and allow to cool on parchment paper for 10-15 minutes
Notes
- Serve French toast with candied lemons, powdered sugar and maple syrup
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 430
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Frequently Asked Questions
Why panko rather than regular breadcrumbs for the coating?
The article explains that the goal is a crunchy exterior that gives way to a creamy, custard interior — and panko’s coarser, airier texture delivers the “audible crunch with every bite” that regular breadcrumbs can’t match. The panko is dredged onto both sides after the bread soaks in the egg-milk mixture.
How long should I soak the bread, and why?
The article says to give the bread a “languid soak” — the instructions specify 5–8 minutes on the first side, then flip and soak for an additional 2–3 minutes. This is how the bread absorbs flavor and becomes the dense, custardy interior; skimping on the soak results in dry French toast.
Can I substitute a regular lemon if I can’t find Meyer lemon?
The article notes that Meyer lemons are sweeter than regular lemons and are “far more forgiving,” which keeps the lemon flavor harmonious with the strong nutmeg. A regular lemon will work but use the zest more sparingly, as its sharper acidity can overpower the other flavors.
Why does the French toast finish in the oven after pan-frying?
After the panko turns golden brown on the stovetop (about 3–5 minutes per side in butter), the oven-safe skillet goes into a 350°F oven for an additional 8–10 minutes. This ensures the thick, soaked bread cooks all the way through to the center without burning the panko crust.
Haha, that’s an awesome lookin’ breakfast!