Lemon Cream Cheese Stuffed French Toast |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
2. Slice the bread about 3/4 inch thick.
3. Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
4. Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
5. Preheat a heavy griddle over medium heat.
6. Dip each stuffed bread slice in the batter, turning to coat well.
7. Remove bread from the egg mixture, letting the excess batter drip off.
8. 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.
9. Serve hot with maple syrup or fresh berries.
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