Lemon Cream Stuffed French Toast
Bright, citrusy creamcheese filling between thick slices of brioche, dipped in rich custard andpan-fried until golden. Restaurant-quality brunch at home.
Ingredients
- 8 thick slices brioche or challah bread
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter for cooking
- Fresh berries and maple syrup for serving
Instructions
- In a bowl, beat cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until smooth.
- Spread lemon cream on 4 slices of bread. Top with remaining 4 slices to make sandwiches. Press gently.
- In a shallow dish, whisk eggs, milk, cream, cinnamon, and salt.
- Dip each sandwich in custard, soaking 20-30 seconds per side.
- Heat butter in a skillet or griddle over medium heat.
- Cook French toast until golden brown on both sides, 3-4 minutes per side.
- Serve immediately with fresh berries, maple syrup, and powdered sugar.