Lemon Cheesecake French Toast Bake

My family love french toast bakes and cheesecake so I thought why not attempt to combine the two. I had a some lemons that needed to be used so decided on a lemon cheesecake flavour. As this was my first attempt, it was a case of tasting for flavour as the ingredients were being added small amounts at a time.
The end result was a delicious spongy, zesty, tangy decadent dessert.

Ingredients

1 day old french bread or baguette sliced into 1" thick slices

1 x 250 g cream cheese (room temperature)

3 Tbsp sugar

5 eggs

1 1/2 Tbsp lemon juice

300 ml half thick cream, half milk

150 ml milk

1 1/2 Tbsp lemon zest

1 1/2 Tsp vanilla extract

1/2 Tsp ground cinnamon

Method

1. Grease a 20 x 30 cm baking dish with butter. Using a mixer, beat the cream cheese until light and fluffy. Add 2 Tbsp sugar and mix through. Mix in 1 egg and the lemon juice.

2.  Whisk together the remaining ingredients in a separate bowl until combined. 

3.  Place the bread slices in a single layer in the baking dish (you may have to cut some to make them fit). Spread the cream cheese mixture evenly over bread slices.

4.  Slowly pour the egg mixture evenly over the cream cheese covered slices, making sure all the bread is coated. Cover tightly with cling film, gently pressing down on the bread so it can soak up the egg mixture. Place in the fridge overnight.

5.  Remove from fridge and bring to room temperature. 

6.  Preheat oven to 175° C. Bake for 15 minutes, covered. Bake for another 20 minutes uncovered or until puffed and lightly brown.

7.  Let it rest for 10 minutes before serving.

serve with maple syrup