Lemon Cream Stuffed French Toast with Streusel Topper and Fresh Blueberries

Lemon Cream Stuffed French Toast with Streusel Topper and Fresh Blueberries

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"Slices of French bread are layered with a creamy lemon filling and baked into a tasty French toast casserole with a crunchy oat topping."
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Ingredients

1 h 10 m servings 530 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 530 kcal
  • 27%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 78.3g
  • 25%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla. Add pie filling; beat until well combined. In a large bowl whisk together eggs and milk until combined.
  2. Trim ends off French bread and discard or save for another use. Cut loaf into 16 slices. Arrange half the slices in the prepared baking dish, overlapping slices if necessary. Evenly pour on 1/2 of the egg mixture (about 1 3/4 cups). Spoon lemon filling atop bread slices in dish, spreading evenly. Top with remaining bread slices. Dish will be very full. Slowly pour remaining egg mixture evenly over bread slices in dish.
  3. In a medium bowl combine oats, brown sugar, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle oat mixture over bread slices in dish.
  4. Bake, uncovered, for 40 to 45 minutes or until set in the center. Let stand on a wire rack for 20 to 30 minutes before serving. Serve with berries.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

Excellent, easy, classy breakfast!! I served it to the in-laws Christmas morning and there was nothing leftover. The only modification I made was to use Lucky's Apple Pie Filling instead of th...

Most helpful critical review

not really impressed with this recipe. Good but had better. If you like things really sweet & like lemon than you may like this.

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Excellent, easy, classy breakfast!! I served it to the in-laws Christmas morning and there was nothing leftover. The only modification I made was to use Lucky's Apple Pie Filling instead of th...

Used all blueberries and whole wheat french bread for 4th of July brunch. Wonderful, filling, and presented well.

My mother loved this. I followed the directions exactly- however will do things a little differently next time. I found there was way too much egg for my liking when poured over the bread so ne...

Folllowed the revipe exactly and this turned out amazing. Definately will make this again maybe next time I will try a different flavor. AWESOME

not really impressed with this recipe. Good but had better. If you like things really sweet & like lemon than you may like this.

I found this to very bland. As others have said, I would switch the lemon filling for apple.

I liked this, I just expected a bit more tanginess to it. The cream cheese really tones down the tartness of the lemon pie filling. We enjoyed it but not as much as the other overnight french to...

This was really easy and very good. I may trim the crusts next time, so all the bread is soft.

This is delicous. *****