Lemon Cream Stuffed French Toast With Streusel Topper And Fresh Blueberries Recipes

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LEMON CREAM CHEESE STUFFED FRENCH TOAST



Lemon Cream Cheese Stuffed French Toast image

This is a speciality of the State Street Inn Bed and Breakfast in Hood River, Oregon. I can't wait to make this for our next overnight guests.

Provided by Geema

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces cream cheese, softened
1 lemon, zest of
1/2 lemon, juice of
1/3 cup sugar
1 loaf French bread, day old
6 eggs
2 1/2 cups half-and-half
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
maple syrup
fresh berries

Steps:

  • Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
  • Slice the bread about 3/4 inch thick.
  • Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
  • Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
  • Preheat a heavy griddle over medium heat.
  • Dip each stuffed bread slice in the batter, turning to coat well.
  • Remove bread from the egg mixture, letting the excess batter drip off.
  • Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices.
  • Serve hot with maple syrup or fresh berries.

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