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Recipe: Lemon Cheesecake French Toast

Makes 4 servings (two slices each)  

For the White Chocolate-Cream Cheese Filling

• 8 ounces cream cheese, at room temperature 
• 4 ounces white chocolate, melted and cooled to room temperature but still soft 
• Dash vanilla extract 
• Zest of 1 lemon 
• ½ cup powdered sugar 

Using a mixer (or your arm if you’re feeling strong!), beat the cream cheese until smooth. Add each additional ingredient, one at a time, while beating in steps until smooth: melted white chocolate, vanilla extract, lemon zest and powdered sugar. Set aside.  

For the Lemon Curd

• 3½ ounces lemon juice
• Zest of 1 lemon
• 4 eggs
• 1½ cups sugar
• Pinch of kosher salt
• ¼-pound butter (one stick, cubed)

Combine all ingredients except butter in a pot over low heat. Whisk until thick enough to coat the back of a spoon. Remove from heat, add the cubed butter and whisk until melted. Pour through a strainer, then into a bowl or jar. Set aside. 

For the French Toast

• 4 eggs 
• ¼ cup whole milk 
• 1 tsp sugar 
• Pinch of salt 
• Cooking spray 
• 8 slices of Texas toast (extra thick-cut bread, not frozen garlic bread) 

Whisk together eggs, milk, sugar and salt. Coat a medium-size fry pan with cooking spray and set to medium-high heat. Preparing in batches, dip two slices of Texas toast in the egg mixture. Cook the toast until the batter is dry and lightly browned on each side. Transfer to a platter and keep covered until all slices have been cooked. 

To Serve

Spread white chocolate cream cheese onto toast and cover with a second piece of toast. Top with lemon curd. Add toppings (optional): fresh berries, granola and/or whipped cream.