Lemon Cream Stuffed French Toast with Streusel Topper and Fresh
Elevate your breakfast or brunch game with this decadent Lemon Cream Stuffed French Toast with Streusel Topper and Fresh Berries! Thick slices of brioche or challah are filled with a luscious, tangy lemon cream made from cream cheese, powdered sugar, and fresh lemon zest, then dipped in a rich vanilla custard and skillet-cooked to golden perfection. A buttery cinnamon streusel topping adds a delightful crunch, finished off with a quick broil for a crisp, caramelized texture. Garnished with vibrant, juicy berries and a drizzle of pure maple syrup, this dish is a harmonious balance of sweet, tangy, and crunchy. Perfect for special occasions or a luxurious weekend treat, this recipe will impress everyone at the table.
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Recipe Information
Ingredients
- 6 slices Thick-sliced brioche or challah bread
- 8 oz Cream cheese
- 1 cup Powdered sugar
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 4 Eggs
- 1.5 cups Whole milk
- 1 teaspoon Vanilla extract
- 0.5 cup All-purpose flour
- 0.25 cup Brown sugar
- 4 tablespoons Unsalted butter
- 0.5 teaspoon Ground cinnamon
- 1 cup Fresh berries (e.g., strawberries, blueberries, raspberries)
- 0.5 cup Maple syrup
Instructions
In a medium mixing bowl, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy. Set aside.
Take each slice of bread and create a pocket by carefully slicing along one side without cutting all the way through.
Using a spoon or piping bag, fill each bread pocket with about 2 tablespoons of the lemon cream mixture.
In a shallow dish, whisk together the eggs, whole milk, and vanilla extract to create the custard mixture.
For the streusel, mix together the flour, brown sugar, cinnamon, and butter in a small bowl until crumbly. Set aside.
Preheat a large non-stick skillet or griddle over medium heat and lightly grease with butter or non-stick spray.
Dip each stuffed bread slice into the custard mixture, allowing it to soak for about 10 seconds per side.
Place the soaked bread onto the skillet and cook for 3–4 minutes per side until golden brown. Work in batches if necessary.
Transfer the cooked French toast to an oven-safe baking dish, sprinkle the streusel topping evenly over the slices, and place under the broiler for 2–3 minutes until lightly browned and crisp.
Serve the French toast warm, garnished with fresh berries and a drizzle of maple syrup.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 91.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 251 mg | 19% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 476 mg | 10% | |
*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.
