Lemon Cream Cheese French Toast Recipes

OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST

Overnight Blueberry-Lemon-Cream Cheese French Toast image

Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.

Provided by By Cindy Rahe

Categories Breakfast

Time 3h

Yield 12

Number Of Ingredients 8

Ingredients

1 package (8 oz) cream cheese, softened
6 tablespoons sugar
2 tablespoons grated lemon peel
10 slices (1/2 inch thick) challah
2 cups blueberries
8 eggs
2 cups whole milk
1 cup heavy whipping cream

Steps:

Lightly butter 13 x 9-inch (3-quart) baking dish.
In medium bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with electric mixer on medium speed until smooth and creamy. Generously spread mixture over 5 slices of the challah. Press a few blueberries onto cream cheese; place another slice challah on top of each to make cream cheese and blueberry sandwiches. Place 4 of the sandwiches in baking dish. Cut remaining sandwich into pieces to fill in any gaps between the ones already in the dish.
In large bowl, beat eggs, remaining 3 tablespoons sugar, remaining 1 tablespoon lemon peel, the milk and cream with whisk. Pour mixture over challah in casserole; top with remaining blueberries. Cover with plastic wrap; refrigerate at least 1 hour but no longer than 12 hours.
Take dish out of refrigerator about 30 minutes before baking to take the chill off. Heat oven to 350° F. Bake about 40 minutes or until puffed and golden. Cool on rack 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 185 mg, Fat 3, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g

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

Ingredients

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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