2 eggs
2 teaspoons vanilla extract
1 cup milk
1 teaspoon lemon extract
1 1/2 teaspoons lemon zest
1 teaspoon ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/2 teaspoons salt
1 1/2 teaspoons butter, softened
1 1/4 cups water
1 (3 ounce) package cream cheese, softened
Beat eggs with vanilla extract until frothy. Stir in milk, lemon extract, lemon zest, cinnamon and nutmeg. Mix together. Cover bowl and refrigerate at least four hours, stirring occasionally.
In a large bowl, cream together the cream cheese and butter until smooth. Mix 1/2 cup of this mixture, egg whites and lemon zest into the same bowl to form a sponge.
Roll the beaten egg whites and egg yolks into a 1/3 inch thick. Place into the greased 9x13 pan or 9x13 inch baking dish. Cover and refrigerate overnight.
For the bread: Preheat the oven to 350 degrees F (175 degrees C). Spread the cream cheese into one third of one large baking dish. Place the other half of baking dish over the egg whites. Spread cream cheese mixture on the bottom of the baking dish and continue to spread cream cheese mixture over the top.
Bake in preheated oven for 45 minutes, stirring occasionally. Remove cover and let cool just before serving.
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