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Lemon Cream Stuffed French Toast

Try this variation on the classic breakfast. It’s made better with Musselman’s Lemon Pie Filling.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    8
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • 1 8 ounce package Reduced-fat Cream Cheese (Neufchatel)
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 21-ounce can MUSSELMAN’S® Lemon Pie Filling
  • 8 eggs
  • 2 cups milk
  • 1 16-ounce loaf French bread
  • ½ cup quick-cooking rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 Tablespoons butter
  • 1 Fresh blueberries or sliced strawberries

Directions

  1. Step 1
    Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside.

  2. Step 2
    In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla. Add pie filling; beat until well combined.

  3. Step 3
    In a large bowl whisk together eggs and milk until combined.

  4. Step 4
    Trim ends off French bread and discard or save for another use. Cut loaf into 16 slices.

  5. Step 5
    Arrange half the slices in the prepared baking dish, overlapping slices if necessary.

  6. Step 6
    Evenly pour on top 1/2 of the egg mixture (about 1 3/4 cups). Then spoon on the lemon filling, spreading evenly. Top with remaining bread slices.

  7. Step 7
    Dish will be very full. Slowly pour remaining egg mixture evenly over the top bread slices in dish.

  8. Step 8
    In a medium bowl combine oats, brown sugar, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle oat mixture over bread slices in dish.

  9. Step 9
    Bake, uncovered, for 40 to 45 minutes or until set in the center. Let stand on a wire rack for 20 to 30 minutes before serving. Serve with berries.

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