Recipe by Geema
This is a speciality of the State Street Inn Bed and Breakfast in Hood River, Oregon. I can't wait to make this for our next overnight guests.
Top Review by TravelingJ
We really liked this recipe. It was a bit rich, but it was pretty obvious that it would be-so no complaints. Definately makes a TON of toast with that much egg mixture. Our only issue, was that french bread is a bit hard to work with for a recipe like this. At least the loaves we found were. They were all so narrow, that even when cut at an angle, you ended up with tiny pieces of stuffed toast. That wouldn't be horrible, except that the angle made you end up with an overhang that wasn't part of the stuffed mixture ~shrugs~ I think next time we will use the same mixture, but put it on a texas toast-unless we find a larger loaf of french bread.
- 8 ounces cream cheese, softened
- 1 lemon, zest of
- 1⁄2 lemon, juice of
- 1⁄3 cup sugar
- 1 loaf French bread, day old
- 6 eggs
- 2 1⁄2 cups half-and-half
- 1⁄3 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon nutmeg
- maple syrup
- fresh berries
Directions See How It's Made
- Thoroughly blend together the cream cheese, lemon zest and juice and the sugar.
- Slice the bread about 3/4 inch thick.
- Spread the cream cheese over half the bread slices, then top with the remaining bread slices.
- Beat together in a small bowl, the eggs, half and half, sugar, vanilla and nutmeg.
- Preheat a heavy griddle over medium heat.
- Dip each stuffed bread slice in the batter, turning to coat well.
- Remove bread from the egg mixture, letting the excess batter drip off.
- Cook the bread on the hot griddle until browned and crisp, about 2-3 minutes on each side. Keep the cooked french toast warm in a 300 degree oven and continue cooking the remaining slices.
- Serve hot with maple syrup or fresh berries.