Heat the oven to (180°C).
Arrange three pieces of bread on top of each other and use a rolling pin to flatten them. We remove the edges with a knife from all sides, then separate them into individual slices. Repeat step with all remaining bread.
In a medium bowl, combine cream cheese, ½ cup (65 g) of granulated sugar, and lemon peel. Mix well and then set aside.
In a separate medium bowl, whisk together milk, cream, brown sugar, eggs, vanilla, nutmeg and 2 teaspoons cinnamon and set aside.
Spread about 2 teaspoons of the cream cheese filling on a slice of flatbread and roll it out.
Put a teaspoon of canned strawberries on it and spread it on the bread. Spread another 11 slices of bread with the cream cheese filling and strawberry preserves, then repeat with blueberry jam and red raspberry jam.
Starting at the bottom, roll each slice of bread tightly, then roll the end of the roll down so it stays closed.
In a small bowl, mix together 2 tablespoons granulated sugar and 3 teaspoons cinnamon.
Line a baking tray with parchment paper and place a 7.5 cm wide bowl in the center of the tray.
Dip each roll in the custard, and arrange 12 rolls around the bowl on the prepared baking tray. Brush everything with custard and sprinkle with cinnamon sugar. Repeat stacking, brushing, and spraying with remaining rolls. Remove the bowl from the middle of the loop.
Bake the French toast ring for 22-25 minutes, until golden brown.
Return the bowl to the middle of the ring and fill it with maple syrup and sprinkle the rolls with icing sugar. Garnished with strawberries, red and blue berries.
Ingredients
Directions
Heat the oven to (180°C).
Arrange three pieces of bread on top of each other and use a rolling pin to flatten them. We remove the edges with a knife from all sides, then separate them into individual slices. Repeat step with all remaining bread.
In a medium bowl, combine cream cheese, ½ cup (65 g) of granulated sugar, and lemon peel. Mix well and then set aside.
In a separate medium bowl, whisk together milk, cream, brown sugar, eggs, vanilla, nutmeg and 2 teaspoons cinnamon and set aside.
Spread about 2 teaspoons of the cream cheese filling on a slice of flatbread and roll it out.
Put a teaspoon of canned strawberries on it and spread it on the bread. Spread another 11 slices of bread with the cream cheese filling and strawberry preserves, then repeat with blueberry jam and red raspberry jam.
Starting at the bottom, roll each slice of bread tightly, then roll the end of the roll down so it stays closed.
In a small bowl, mix together 2 tablespoons granulated sugar and 3 teaspoons cinnamon.
Line a baking tray with parchment paper and place a 7.5 cm wide bowl in the center of the tray.
Dip each roll in the custard, and arrange 12 rolls around the bowl on the prepared baking tray. Brush everything with custard and sprinkle with cinnamon sugar. Repeat stacking, brushing, and spraying with remaining rolls. Remove the bowl from the middle of the loop.
Bake the French toast ring for 22-25 minutes, until golden brown.
Return the bowl to the middle of the ring and fill it with maple syrup and sprinkle the rolls with icing sugar. Garnished with strawberries, red and blue berries.
