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Lemon Cream Cheese French Toast

Source of Recipe


From "Cinnamon Mornings and Chocolate Dreams" by Pamela Lanier



List of Ingredients



• -- Filling --
  
• 8 ounces lowfat or nonfat soft cream cheese
  
• 1½ Tbsp lemon juice
  
• Zest of 1 lemon
  
• 1/3 cup sugar
  
• .
  
• -- Batter --
  
• 6 eggs
  
• 2½ cups nonfat half-and-half
  
• 1/3 cup sugar
  
• 2 tsp vanilla extract
  
• 1 tsp ground nutmeg
  
• .
  
• 1 small loaf packaged plain, sliced French bread
  






Instructions



1. To make filling:
   In a small bowl, stir together cream cheese, lemon juice, zest and sugar. Set aside.
   
   
2. To make batter:
   Blend eggs, half-and-half, sugar, vanilla and nutmeg in a large flat-bottomed bowl. Set aside.
   
   
3. Preheat griddle to medium heat and lightly oil.
   Spread about 2 tablespoons filling on one side of a bread slice. Top with another slice and lightly press together. Dip sandwich into batter, turn once and place on griddle. Cook until lightly browned on each side, about 3 minutes.
   
   Repeat to make desired number of servings.
   
   






Final Comments


This recipe is a favorite at the Rose Cottage Guest House in Tacoma, Washington.

Serve with thinly sliced ham. Top with maple syrup and fresh strawberries, if desired. Sift a bit of powdered sugar on top and add more lemon zest. Mom will think there's a professional chef in the kitchen.