Lemony Croissant French Toast (6 servings) For The Filling: 8 ounce block cream cheese - softened 1/4 cup sugar zest from one lemon 1 Tablespoon lemon juice For The French Toast: 1/2 cup low fat milk 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon lemon zest 1 teaspoon vanilla extract 6 2 and 1/2 ounce croissants 2 Tablespoon butter for sauteing Prepare filling by blending together cream cheese, sugar, lemon peel & juice until creamy. For a more lemony taste make the filling the day before and store tightly capped in refrigerator. Slice croissant in half and spread 1 to 2 Tablespoons of the cream cheese mixture into each croissant. Press the croissant gently closed. For the batter, beat together the eggs, milk, cinnamon, nutmeg, lemon peel and vanilla extract in a large bowl. Dip each croissant into batter, coating both sides. Melt 2 tablespoons of butter in a large skillet. Cook the croissants over moderate heat, about 2 minutes per side or until golden brown. Fluffy croissant French toast with a tasty lemon cream cheese filling. Mr Breakfast would like to thank lgamble for this recipe. Recipe number 2735. Submitted 1/20/2010.