Best 6 Lemon Cream Cheese Stuffed French Toast Recipes

LEMON CREAM CHEESE STUFFED FRENCH TOAST

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.

CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Lemon Lavender Sugar + Raspberries
• Add ¾ cup sugar, lemon zest and lavender to a high-powered blender or food process and pulse for about 30 seconds or until the sugar is very fine. Stir in the remaining sugar. The sugar will keep for a few months in a sealed container at room temperature.
• Add the raspberries to a bowl and sprinkle 2 tablespoons of the lemon sugar over the berries. Add the juice of half a lemon and toss, breaking up some of the raspberries to help release their juices. Allow the berries to sit for 10-15 minutes before serving.
• French Toast
• To make the whipped cream cheese, add the cream cheese and heavy cream to a mixing bowl. Using an electric mixer beat on high speed until soft peaks form, about 3-5 minutes. Beat in the honey and vanilla until just combined.
• Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through
• Fill pockets with whipped cream cheese; press cut edges of pockets together to seal.
• In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, cinnamon and salt until combined. Dip the stuffed bread into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
• When ready to cook the French toast, heat a large skillet or griddle, sprayed with cooking spray over medium heat
• Cook the French toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately sprinkled with lemon sugar and raspberries.
• Enjoy!

OVERNIGHT BLUEBERRY-LEMON-CREAM CHEESE FRENCH TOAST

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.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

LEMON CREAM CHEESE FRENCH TOAST

Steps:

• To make filling:.
• In a small bowl, stir together cream cheese, lemon juice, zest and sugar.
• Set aside.
• To make batter:.
• Blend eggs, half and half, sugar and vanilla and nutmeg in a large flat-bottomed bowl.
• Set aside.
• Preheat griddle to medium heat and lightly oil.
• Spread about two tablespoons filling on one side of a bread slice.
• Top with another slice and lightly press together.
• Dip sandwhich into batter, turn once and place on griddle.
• Cook until lightly browned on each side, about three minutes.
• Repeat to make desired number of servings.

FRENCH TOAST (STUFFED) WITH LEMON CREAM CHEESE FILLING

Steps:

• Filling: In med bowl, combine cream cheese, sugar, lemon extract, and zest, and beat with hand mixer on high until smooth, scraping sides of bowl as necessary, about 1 minute. Gently stir in ricotta until just combined. French toast: Create a pocket in each slice of bread by inserting a sharp knife into the top crust of the bread and then working the knife in both directions, cutting to within 3/4" of the sides and bottom. Be careful not to puncture the sides of bread. Spoon in 2 or 3 tbs of the lemon filling until pocket is full but not bursting. Tap bread on counter to settle filling. In med bowl, whisk the eggs and cream. Dip each slice of stuffed bread into the egg mixture, soaking each side for about 1 minute to coat well and evenly. Stand the pieces upright in a baking dish and drizzle with any remaining egg mixture. Cover and refrigerate for up to 1 day. Heat oven to 375F. Lightly grease baking sheet. In large skillet, heat butter and oil over medium high until butter is melted and foamy. Saute as many picese as will fit at once, turning once, until golden brown on both sides, about 2 minutes per side; the bread will puff up a bit. Continue with all pieces. Put sauteed pieces on the greased baking sheet and bake until filling is heated through, @ 6-8 minutes. Blueberry sauce: In medium saucepan, combine the blueberries, sugar and lemon juice. Heat over low heat, stirring constantly until the sugar dissolves, 2 to 3 minutes. Increase the heat and bring the mixture just to a boil. Lower the heat to a simmer and cook for another 2 minutes, stirring constantly. Remove from the heat. Serve warm.