Cream Cheese Stuffed Lemon French Toast

 

I found this recipe on Our Best Bites a couple of weeks before Valentine's Day and thought it would be so fun to surprise Dustin with breakfast for the Day O' Love.  Little did I know (until 11:30 PM the night before) that he was planning on leaving for work by 6:25 AM that day.  Luckily, these were all prepared and waiting in the fridge for him to pop in the oven at 5:20 AM so that we could eat by 6:20 and he could be out the door on time.  How romantic of me to have him put his own surprise breakfast in the oven at that early hour!  Be aware that the reason that these were all prepared is because after you get them in the sauce, they have to sit for 8 hours in the fridge.  They are a little bit of a high maintenance meal, but so tasty and fun, especially for a special event. Here is a little tip: instead of buying expensive croissants, look for them in the Day Old section of your grocery store.  I got mine so much cheaper that way.  Plus they're supposed to be a little dried out.  Perfect!  They come partially dried out!

Cream Cheese Stuffed Lemon French Toast

adapted from: www.ourbestbites.com

4 large, stale croissants

1 8-oz. package cream cheese, softened (I accidentally used the lower fat kind *gasp* and it was still great)

1 1/4 c. powdered sugar, divided

2 lemons

2 eggs

1 1/2 c. milk

strawberries, sliced

sweetened whipped cream

Grease a 9X13 baking dish.  Slice the croissants in half lengthwise and set them aside.  In a medium bowl, combine the softened cream cheese, 3/4 c. of the powdered sugar, zest of one lemon and the strained juice of one lemon.  Mix it with your electric mixer until it is light and fluffy.  Spread the cream cheese mixture over one half of each croissant and replace the top.  You are going to put quite a bit of cream cheese on each croissant, using up all of your cream cheese.  Cut each croissant in half and place them in the baking dish.  They get pretty squished in there together, but that is okay.  In another bowl, whisk together the eggs, milk, zest from the other lemon, juice from the other lemon and the rest of the powdered sugar (1/2 cup).  Pour it evenly over the croissants and cover it with tin foil.  Refrigerate it for 8-10 hours (that is why overnight is such a great idea!).  When you are ready to bake it, preheat your oven to 350 degrees.  Bake it for 30 minutes, then remove the tin foil and bake it for another 20-30 minutes.  The croissants will be golden and the liquid will be mostly absorbed.  After you take it out, let it stand for 5 or 10 minutes.  Serve it with sliced strawberries and sweetened whipped cream.