Ingredients
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1 lemon
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6 oz cream cheese, softened
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1 tsp vanilla extract
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8 thin slices challah bread or brioche
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1/2 cup milk
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2 large eggs
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1/2 cup raspberries
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1/2 cup blueberries
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1/4 cup maple syrup
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1 tbsp confectioners' sugar
Steps
1
Preheat oven to 225°F. From the lemon, grate 1 tsp zest and squeeze 2 tsp juice. In a medium bowl with a hand mixer, beat the cream cheese, lemon zest, lemon juice, and vanilla until smooth. Divide mixture among 4 slices of the bread, spreading in even layer. Top with remaining slices of bread, pressing down to adhere.
2
In a shallow baking dish, whisk the milk and eggs until combined. Working with 2 at a time, dip sandwiches into egg mixture to soak all sides.
3
Heat a 12-inch greased nonstick skillet on medium. Add dipped sandwiches and cook 2–3 min. per side, until deep golden brown. Transfer to oven to keep warm. Cook remaining 2 sandwiches.
4
In a medium bowl, combine berries and syrup. Top French toast with berry mixture and dust with confectioners’ sugar. Serve immediately.
