Best Meyer Lemon French Toast

There’s something special about french toast that just makes mornings better. And when you add fresh lemon? Well, that’s when breakfast becomes something worth getting out of bed for. I discovered this recipe one Sunday when I had some leftover lemons and wanted to try something different from our usual maple syrup routine.

What I love about this lemon french toast is how simple it is to put together. You don’t need fancy ingredients or complicated steps – just the basics with a bright, lemony twist. I often prep everything the night before, so in the morning, all I have to do is heat up the pan and start cooking. Perfect for those days when you want something a little different but don’t want to spend forever in the kitchen.

Whether you’re making this for a lazy weekend brunch or treating yourself to a weekday pick-me-up, this recipe hits all the right notes. And trust me, once you try french toast with lemon, regular french toast might not cut it anymore!

What Kind of Bread Should I Use?

While this recipe specifically calls for grain-free or gluten-free bread, you’ve got several good options to choose from. Store-bought grain-free breads made with almond or coconut flour work well, but homemade versions tend to hold up better since they’re usually a bit sturdier. The key is picking a bread that’s not too soft or crumbly – you want slices that can stand up to soaking in the egg mixture without falling apart. If you’re using frozen bread, make sure it’s completely thawed and slightly dried out (you can leave it on the counter overnight) to help it soak up more of the custard mixture. Just avoid very thinly sliced bread, as it can get too soggy and break apart during cooking.

Options for Substitutions

This french toast recipe is pretty adaptable and I’ve got some handy swaps for you:

• Meyer Lemon: Regular lemons work perfectly fine here! Since Meyer lemons are naturally sweeter, you might want to add an extra teaspoon of sugar if using regular lemons.
• Almond and Coconut Milk: Any milk works in this recipe – regular dairy milk, oat milk, or even cashew milk. Just keep the total amount of liquid the same (½ cup total).
• Maple or Coconut Sugar: Regular granulated sugar or brown sugar work just as well. You can even use honey or maple syrup – just reduce the liquid milk by 1 tablespoon if using liquid sweeteners.
• Cardamom: Not a fan of cardamom? Try cinnamon or nutmeg instead, or simply leave it out.
• Grain-free Bread: Any bread works here – regular sandwich bread, brioche, or challah. Just make sure it’s slightly stale for the best french toast texture.
• Coconut Whipped Cream: Regular whipped cream, Greek yogurt, or even mascarpone make great alternatives for topping.

Watch Out for These Mistakes While Cooking

The biggest challenge with lemon French toast is getting the right balance of citrus flavor – too much lemon juice can make your toast taste sour, while too little will leave you wondering where the citrus went, so stick precisely to the 3 tablespoons of Meyer lemon juice. Another common mistake is soaking the bread for too long, especially with gluten-free varieties which tend to be more delicate – aim for a quick 20-30 second dip per side to prevent the slices from falling apart. Temperature control is crucial when cooking this dish – if your pan is too hot, the outside will burn before the inside cooks through, so maintain a medium heat and watch for a golden-brown color (about 3-4 minutes per side). For the best texture, let your eggs and milk come to room temperature before mixing, and don’t skip the cardamom – it adds a subtle warmth that perfectly complements the bright lemon flavor.

What to Serve With Lemon French Toast?

This bright and citrusy French toast pairs wonderfully with breakfast proteins like crispy bacon or breakfast sausage to balance out the sweetness. A side of fresh fruit salad featuring strawberries, blueberries, and raspberries complements the lemony flavors perfectly and adds beautiful color to your plate. If you’re hosting brunch, consider serving it alongside some scrambled eggs and a hot cup of coffee or tea. For an extra special touch, you could also offer a variety of toppings like honey, different fruit preserves, or a dusting of powdered sugar so everyone can customize their plate.

Storage Instructions

Keep Fresh: If you end up with leftover lemon French toast, place the slices in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days. Just separate the layers with parchment paper to prevent them from sticking together.

Freeze: This French toast freezes really well! Let the slices cool completely, then place them in a freezer bag with parchment paper between each piece. They’ll keep for up to 2 months in the freezer – perfect for busy mornings when you need a quick breakfast!

Reheat: When you’re ready to enjoy your French toast again, pop it in the toaster or warm it in a skillet over medium heat until heated through. If frozen, you can reheat straight from the freezer – just add an extra minute or two to the heating time. Add your favorite toppings and enjoy!

Make Ahead: You can mix the egg mixture the night before and store it in the fridge. This makes breakfast prep super quick in the morning – just dip and cook! The flavors actually get better as they sit together overnight.

Preparation Time	15-30 minutes
Cooking Time	40-50 minutes
Total Time	55-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 40-45 g
• Carbohydrates: 50-60 g

Ingredients

main

• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup canned coconut milk (full-fat)
• Zest from 1 meyer lemon, and more for topping if desired
• 3 tbsp meyer lemon juice
• 1 1/2 tsp pure vanilla extract
• 1/8 tsp ground cardamom
• 1/4 cup maple sugar or coconut sugar, divided (use 3 tbsp in custard, 1 tbsp for topping)
• 1 loaf gluten-free or grain-free bread (such as sandwich bread, blender bread, or nut-free sandwich bread)

Toppings (optional):

• Whipped coconut cream
• Mixed berries
• Pure maple syrup

Step 1: Grease the Baking Dish

Lightly grease the inside of a 9-by-9-inch baking dish or skillet with ghee or coconut oil to prevent sticking.

I sometimes use a 9-inch oval gratin baker for a different look, so feel free to use what you have.

Step 2: Make the Custard Mixture

• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup canned coconut milk (full-fat)
• zest from 1 meyer lemon
• 3 tbsp meyer lemon juice
• 1 1/2 tsp pure vanilla extract
• 1/8 tsp ground cardamom
• 3 tbsp maple sugar or coconut sugar

In a shallow bowl, whisk together the eggs, unsweetened almond milk, full-fat canned coconut milk, meyer lemon zest, meyer lemon juice, vanilla extract, ground cardamom, and 3 tablespoons of the maple sugar or coconut sugar.

Whisk until well combined and the sugar is mostly dissolved.

Step 3: Dip Bread and Assemble in Dish

• 1 loaf gluten-free or grain-free bread
• custard mixture from Step 2

Cut the loaf of gluten-free or grain-free bread into 1-inch thick slices.

Dip each slice in the custard mixture from Step 2, allowing each side of the bread to soak up some of the liquid.

Arrange the soaked slices in the greased dish from Step 1, slightly overlapping as you go.

Pour any remaining custard mixture over the assembled bread.

Step 4: Chill Overnight

Cover the assembled dish tightly and refrigerate overnight.

This helps the bread absorb the custard fully, resulting in a rich and creamy texture.

I find that soaking overnight really improves both the flavor and texture.

Step 5: Bake the French Toast

• assembled and chilled french toast from Step 4

Preheat oven to 350°F (175°C).

Bake the dish, covered, for 25 minutes, or until the custard is mostly set.

Then uncover and bake an additional 15 to 20 minutes, until the custard is fully set and the bread is golden brown.

Step 6: Broil with Sugar Topping

• 1 tbsp maple sugar or coconut sugar

Remove the pan from the oven and set your broiler to high.

Sprinkle the remaining 1 tablespoon of maple sugar or coconut sugar evenly over the french toast.

Place the dish back on the highest rack and broil for 45 seconds to 1 minute, just until the sugar is browned and the bread edges are caramelized.

Watch carefully to avoid burning.

Step 7: Serve and Enjoy

• zest from 1 meyer lemon, for topping (optional)

Serve the french toast hot.

Top with additional meyer lemon zest if desired, or your favorite toppings.

I like to add an extra sprinkle of zest for a fresh, aromatic finish.