1 (3 ounce) package cream cheese, softened
1 (3 ounce) package prepared horseradish cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
2 eggs
1 cup milk
1 1/2 teaspoons lemon zest
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Spread cream cheese and horseradish cream cheese evenly into a 9x13 inch baking dish. Sprinkle with lemon zest. Drizzle with lemon zest. Sprinkle with the eggs, 1/2 cup at a time.
Bake uncovered in the preheated oven for 30 minutes.
To make the egg custard: Prepare egg custard as directed on package. Stir in milk, 1 1/2 teaspoons lemon zest, 1 cup shredded mozzarella cheese, 1 cup shredded Cheddar cheese or to taste. Pour mixture over cream cheese mixture. Return to oven for 10 minutes.