Breakfast

Lemon Cream Stuffed French Toast is for Breakfast, Dessert.

Lemon Cream Stuffed French Toast takes 30 minutes to prepare.

Lemon Cream Stuffed French Toast takes 25 minutes to cook.

Lemon Cream Stuffed French Toast makes 5 servings.

The ingredients for Lemon Cream Stuffed French Toast are:

10 slices bread (40 cal. each or 2 for 80 cal.)
2/3 cup lemon pie filling
1/2 cup Greek whipped cream cheese and yogurt spread
2 tbs powdered sugar
2 tsp vanilla extract (divided)
2 egg whites
2 egg yolks
1 cup skim milk
1/8 tsp cream of tartar
2 tsp brown sugar, unpacked
1 tsp nutmeg
1 tsp cinnamon

Here is how you make Lemon Cream Stuffed French Toast:

1. Preheat oven to 350 degrees F.2. Lightly spray 13X9 cake pan with cooking spray (pam).3. Remove crust from bread. Lay 5 slices of bread in bottom of prepared cake pan, being sure edges of bread touch. If need be you can cut 1 bread slice in half for a better fit. Note:Bread slices wont fill entire pan bottom of pan.4. In mixing bowl beat cream cheese until smooth. Add pie filling. Add vanilla and powdered sugar. Mix until all ingredients are well incorporated. Scrapping sides of bowl as needed. Set filling aside.Note: You may add more or less powdered sugar to taste. It is used to slightly thicken and sweeten filling.5. Separate eggs. Place 2 egg whites in mixing bowl. Add cream of tartar, mix until stiff peaks form. In a separate bowl, whisk egg yolks, milk, and vanilla. While mixer is running, slowly pour egg yolk mixture into beaten egg whites. Mix just until incorporated. 6. Spoon half the egg mixture over bread in pan. Being sure to spread evenly and covering all the tops and sides of the bread. Trying not to get to much of the egg mixture on the cake pan.7. Spoon lemon filling on top of prepared bread slices. Being sure to spread to edges of the bread, and as evenly as possible.8. Spread about 1/4 cup or so of egg mixture a very on top of filling, just enough to form a very thin layer. Note: Helps keep bread from getting soggy.9. Top with remaining slices of bread.Matching the same pattern as the bottom layer. 10. Spoon remaining egg mixture on top of the bread slices. Spreading evenly over tops and edges of the bread. 11. Sprinkle cinnamon, nutmeg, and brown sugar over the top of the french toast. You can add more or less to your taste, or even try different spices you think you would enjoy with this dish.12. Bake for 20-25 minutes, or until egg mixture is set.13. Let cool 10-15 minutes. Serve as is or with fresh fruit and ff whipped cream. Serving Size: 1 Sandwich (2 slices of bead with filling)Number of Servings: 5Recipe submitted by SparkPeople user TMATHIES.

The nutritional information for Lemon Cream Stuffed French Toast is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 235.0

• Total Fat: 5.7 g
• Cholesterol: 83.4 mg
• Sodium: 371.8 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 4.3 g
• Protein: 11.6 g