Lemon Cream Cheese French Toast
Indulge in a tangy twist on a breakfast classic with this Lemon Cream Cheese French Toast recipe, a delightful combination of zesty, creamy filling and buttery, golden-brown bread. Featuring rich brioche or challah slices stuffed with a velvety mixture of cream cheese, powdered sugar, and freshly grated lemon zest, these French toast "sandwiches" are dipped in a subtly sweet egg custard and cooked to perfection. Perfect for a weekend brunch or a special morning treat, this recipe pairs beautifully with optional toppings like fresh berries, a drizzle of maple syrup, and a light dusting of powdered sugar. Quick to prepare in just 30 minutes, Lemon Cream Cheese French Toast effortlessly blends tangy citrus notes with sweet, comforting flavors—an irresistible addition to any breakfast or brunch menu!
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Recipe Information
Ingredients
- 226 grams Cream cheese, softened
- 50 grams Powdered sugar
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice, freshly squeezed
- 8 slices Thick bread slices (e.g., brioche or challah)
- 3 Large eggs
- 120 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, for cooking
- 60 milliliters Maple syrup (optional, for serving)
- 100 grams Fresh berries (optional, for serving)
- 10 grams Powdered sugar (optional, for garnish)
Instructions
In a medium mixing bowl, combine the softened cream cheese, powdered sugar, lemon zest, and lemon juice. Mix until smooth and creamy. Set the filling aside.
Take one slice of bread and spread a generous amount of the lemon cream cheese mixture on one side. Top with another slice of bread to form a sandwich. Repeat with remaining bread slices and filling to make four sandwiches.
In a shallow bowl, whisk together the eggs, whole milk, and vanilla extract until well combined. This will be the egg mixture for dipping.
Preheat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, ensuring it coats the pan evenly.
Dip one sandwich into the egg mixture, allowing it to soak for 5 to 10 seconds per side. Carefully transfer the sandwich to the preheated skillet. Repeat with another sandwich, cooking two at a time.
Cook each sandwich for 3 to 4 minutes per side, or until golden brown and heated through. Add more butter to the skillet as needed for the remaining sandwiches.
Once all sandwiches are cooked, transfer them to a plate. Serve warm with optional toppings such as maple syrup, fresh berries, and a dusting of powdered sugar.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 340.1 g | 124% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 152.2 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 780 mg | 60% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
