5 egg whites
3/4 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups milk
2 (3 ounce) packages cream cheese, softened
1 (6 ounce) can evaporated milk
1/3 cup white sugar
1 egg
4 cups cooked white French bread
1 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large 9 inch round baking pans.
In a large bowl, beat egg whites until foamy. Add sugar, egg, milk and cream cheese. Beat until foamy.
Remove crust from pans and slice into 2 inch slices. Place slices in the prepared pans. Bake in preheated oven for 45 minutes, until golden brown. Remove slices from oven.
In a large bowl, cream cream cheese and lemon zest until light and fluffy. Beat egg whites until foamy. Beat in sugar, lemon zest and lemon zest.
Spread 1/2 cup of cream cheese mixture over bottom of each loaf pan. Spoon remaining cream cheese mixture over top crust. Toast bread with lemon butter syrup. Top with prepared cream cheese mixture, lemon butter mixture and lemon zest.
Bake in preheated oven for 25 minutes or until heated through. Cool completely before cutting into squares.