blueberry lemon stuffed french toast
Breakfast literally never looked so good.
Makes 6-8 servings. Adapted from In the Kitchen with Scotty.
8-10 slices challah or brioche bread,
sliced 1” thick
8 oz. cream cheese, softened
16 oz. mascarpone cheese, softened
3 large lemons, zested
3 tbsp. sugar
Butter the inside of a large casserole or deep ovenproof dish. Preheat your oven to 350 degrees.
In a mixing bowl, add the cream cheese, mascarpone cheese, sugar and two tablespoons of the lemon zest (reserving some for later). Mix until smooth and set aside.
In a separate mixing bowl combine the eggs, cream, cinnamon, vanilla and remaining zest. Whisk custard together until blended.
Spread a thick layer of the cheese filling on each slice. Place every two slices together to make a sandwich. If pieces are too long, cut them in half after assembling.
Dip slices into custard, gently pressing down to allow the bread to soak up the mix. Place slices into casserole dish. Pour the remaining custard over top.
Bake for about 45 minutes, or until the tops are golden and the center of the casserole is just set.
Remove casserole from the oven and let rest 15 minutes. Spoon the blueberry jam over each portion and serve.