- 6 eggs
- 1 cup (250 mL) 10% half-and-half cream
- 1/2 cup (125 mL) milk
- 2 tsp (10 mL) vanilla
- Pinch salt
- 1 1/2 tsp (7 mL) poppy seeds
- 8 slices Villaggio® Italian-Style White Bread
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) canola oil
- 2 tbsp (30 mL) icing sugar
- 3/4 cup (175 mL) prepared lemon curd
- Fresh raspberries
Whisk together eggs, cream, milk, vanilla and salt. Place bread in shallow baking dish; pour egg mixture over top. Let stand for 1 minute. Sprinkle with 1/2 tsp (2 mL) poppy seeds; flip over and sprinkle with another 1/2 tsp (2 mL) poppy seeds. Soak for 1 minute.
In large, nonstick skillet, heat half of the butter and oil over medium heat; cook soaked bread, in batches, for 2 to 3 minutes per side or until golden brown. Wipe out skillet and repeat with remaining butter, oil and bread.
Divide evenly among 4 plates and dust with icing sugar. Serve with dollop of lemon curd and raspberries. Sprinkle with remaining poppy seeds.
Hold the first batch of toast in a warm oven on a wire rack positioned over a baking sheet until ready to serve.