I helped Chauncey make this for breakfast for Mother’s Day yesterday. Even Sloan liked it! It has yummy Croissants layered with lemon, then topped with meringue, yum! Ken had three pieces and he wanted to know when we would have it again!
Lemon Meringue Baked French Toast
2 cups milk
1/4 cup sugar
1 teaspoon vanilla
6 large Croissants
1 can (15.75 oz) lemon pie filling
2 teaspoons lemon zest
6 egg whites
3/4 cup sugar
1/2 teaspoon cream of tartar
Heat the oven to 350 degrees. Spray a 9x13 pan with Pam. In a bowl whisk the eggs, vanilla, milk and sugar. Cut the each of the Croissants into 3 slices so they look like bread. Dip them in the egg mixture and cover the bottom of the pan.
In a bowl mix the pie filling and the lemon zest. Spread over the French toast in the pan. Cover with another layer of the Croissants dipped in the egg mixture. Pour the rest of the egg mixture over all. Cover with foil and bake for 50 minutes.
Remove from oven. Whip the 6 egg whites just until frothy. Add the cream of tartar, then sprinkle in the sugar 1 tablespoon at a time whipping on high in the mixer. Beat until stiff peaks are formed. Spread over the top of the French toast making little peaks. Set oven to broil with rack on the top and broil until just golden. You might have to move it around a little. Remove from the oven and let sit for 10 minutes. Cut and serve.