Brunch season is here! Shelly recently made Marsharelle's baked french toast but changed it up a bit to satisfy her lemon craving. Instead of using pecans and challah bread, she used lemons and sourdough bread. Simply add a tablespoon of lemon juice and zest to the egg mixture and zest to the sugar topping. It is a great springtime update to this already yummy recipe. She also made lemon agave whipped cream. It was such a wonderful complement to the french toast. Homemade shipped cream is so underrated but elevates a dish much better than the canned stuff. This recipe has very little sweetener because it complemented an already sweet dish. Feel free to alter the sweetness to your taste by adding more agave. Enjoy!

 

Instructions

1 cup heavy whipping cream

1 teaspoon agave syrup

1 teaspoon lemon juice

1/2 lemon zest

 

1.  Using a hand or stand mixer, mix the heavy cream until it thickens.

2. Add the agave, lemon juice, and zest.

3. Continue to mix until soft peaks form.

4. Serve immeditely or refrigerate in a tightly sealed container for up to three days.

Comment