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Helllloooo Gorgeous! It would be impossible not to think bright and yummy thoughts when faced with this fresh beautiful concoction! A perfect breakfast in bed for that special someone….

  • 4 slices challah or brioche toast (below)
  • lemon curd (below)
  • 8 large strawberries, stemmed and sliced width-wise


  1. Spread lemon curd thickly over each challah toast. Cover evenly with sliced strawberries.


Lemon Curd

  • ½ cup fresh lemon juice (2 large lemons)
  • 2 teaspoons lemon zest (from 1 large lemon)
  • 2/3 cup sugar
  • 3 large eggs
  • 6 tablespoons butter, cut into small pieces
  1. Whisk together juice, zest, sugar and eggs in medium sized saucepan.
  2. Stir in butter and cook over medium-low heat stirring frequently and rigorously so that the eggs don’t set. Stir until curd is thickened and bubbling slightly (6-7 mins)
  3. Transfer to a bowl and cover with plastic wrap and chill.

Yields approx. 1 cup


Brioche or Egg Challah Toast

  • 4 x 1-inch thick slices challah or brioche bread
  • 2 tablespoons butter, softened
  • 1 vanilla bean, scraped of seeds


  1. Preheat oven to 400F. In a small bowl combine the softened butter and vanilla.
  2. Spread vanilla butter evenly over the top of challah slices. Space bread out evenly on a baking pan.
  3. Place in oven and bake for 5 minutes or until golden brown. Remove from oven and with a spatula flip over each slice. Return to oven and bake for another minute. Remove from the oven and let cool.
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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack