Lemon Poppy Seed French Toast

I'm loving lemon and poppy seeds right now.

It's becoming a huge staple in my diet, which had been previously unheard of in my previous twenty-some-odd years.  It's to the point that if those old stories are true, I need to avoid getting drug tested any time soon...

A few months ago, Denny's restaurant was offering a special related to the new installment of the Lord of the Rings movies, and they had a Lemon Poppy french toast on the menu.  While I have absolutely no clue what that has to do with Hobbits, I do know that it was pretty tasty.

However, cloyingly sweet.

Seriously, to the point where I felt like the sugar granules has sanded off the top layer of my tongue.  I like my lemon poppy concoctions to offer a subtle sweet and a slight, but still noticeable sour tang from the lemon.

I thought the idea of frying up a slice of pound cake french-toast-style was pretty intriguing though, so in the time since then, I've been experimenting with my own cake recipe as well as my own adapted french toast recipe.

This is the result.

This dessert-style breakfast -slash- breakfast-style dessert has a healthy dose of sweetness with a hint of tart lemon.  Even the glaze is mildly sweet, and therefore, enjoyable in much larger doses.

Because portion size plays a huge role in my life.

Not.





Lemon Poppy Seed French Toast

4-6 thick slices of Lemon Poppy Seed Pound Cake
3 eggs
1 cup milk
2 tbsp sugar

Lemon Cream Cheese Glaze:
1/2 cup Confectioner's sugar
1/2 brick cream cheese
2 tbsp milk
1 tsp lemon extract



Heat griddle to medium heat.

Combine eggs, milk and sugar in a shallow pan.

Submerge pound cake slices in egg mixture, coating each side evenly.  Place on griddle and fry for 3-5 minutes per side.

Combine ingredients for glaze in a large mixing bowl.  Adjust the amount of milk to your desired thickness.  It should be thick, but pourable.  Drizzle over french toast.

Garnish with lemon zest if desired.