Zutaten für Lemon Cream Stuffed French Toast With Streusel Topper And Fresh
- Reduced Fat Cream Cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Lemon Pie Filling
- 6 large eggs
- 1 1/2 cups milk
- 1 pound loaf of French bread
- Quick Cooking Rolled Oats
- 1/2 cup packed brown sugar
- Ground Cinnamon
- Pinch of salt
- 1/2 cup (1 stick) cold unsalted butter
- Fresh Blueberries
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Zubereitung von Lemon Cream Stuffed French Toast With Streusel Topper And Fresh
- Preheat oven to 350°F (175°C). Lightly grease a 3-quart rectangular baking dish.
- In a large bowl, beat 8 ounces cream cheese with an electric mixer on medium speed until smooth.
- Beat in 1/2 cup powdered sugar and 1 teaspoon vanilla extract.
- Add 1 cup lemon pie filling (store-bought or homemade). Beat until well combined. Set aside.
- In a separate large bowl, whisk together 6 large eggs and 1 1/2 cups milk until combined.
- Trim the ends off a 1-pound loaf of French bread. Cut the loaf into 16 slices.
- Arrange half of the bread slices in the prepared baking dish, overlapping as needed.
- Evenly pour half of the egg mixture over the bread slices.
- Spoon the lemon cream filling evenly over the bread slices.
- Top with the remaining bread slices.
- Slowly pour the remaining egg mixture evenly over the top layer of bread. The dish will be full.
- In a medium bowl, combine 1 cup rolled oats, 1/2 cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the bread slices.
- Bake, uncovered, for 40-45 minutes, or until golden brown and set in the center.
- Let stand on a wire rack for 20-30 minutes before serving.
- Serve warm with fresh berries.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
44g
Fat
41g
Carbs
16g
