Searching through my refrigerator this morning, I found a jar of lemon curd I made earlier in the week. Rather than see something as delectable as this go to waste, I tried to think of a way to incorporate it into a sweet breakfast item. What immediately came to mind was French toast. Though I didn't want to do just French toast, I was in the mood for a little pizazz. I used a buttery soft brioche bun and stuffed it with the lemon curd, much like a cream-filled doughnut. I have long loved the combination of lemon and raspberry, so instead of using a traditional maple syrup, which I thought may be too rich to pair with the already sweet lemon curd, I used a red berry sauce with a bit more tempered sweetness. The result was a golden brown exterior with a subtle crispness - when cut with a fork, the lemony filling gently poured out onto the plate and mixed with the raspberry sauce. Not a bad way to start the weekend.