Lemon Cream Stuffed French Toast with Streusel Topping
Custard-soaked brioche, a lemon cream cheese filling, cinnamon streusel topping.
Ing Streusel: 1/4 c ea flour, brown sugar, 1/2 tsp cinnamon, 2 tbsp cold butter. Filling: 8 oz softened cream cheese, 1/3 c conf, 1 tbsp ea lemon zest, fresh lemon juice, 1 tsp vanilla. French Toast: 8-10 thick slices brioche, 4 eggs, 1 c milk (or halfnhalf), 1 tsp vanilla, 1/2 tsp cinnamon, butter for skillet.
Instructions Streusel: Combine flour, brown sugar, and cinnamon. Cut in cold butter til crumbly. Filling: Beat cream cheese, powdered sugar, lemon zest, juice, vanilla until smooth. Assemble: Spread ~2 tbl Filling between two slices of bread, creating a sandwich. Cook: Whisk eggs, milk, vanilla, cinnamon. Dip sandwiches in custard, soaking briefly. Melt butter on med. Fry til golden (~3-4 min per side). Or place on baking sheet, sprinkle with streusel, and bake til topping is crunchy. Serve Dusted with powdered sugar, topped with fresh berries, maple syrup on side.
Chef Tips Use day-old bread, piping bag to fill. Make a casserole by layering bread
cubes in b/dish, pouring on custard, then baking. Adjust recipe for overnight prep.