This recipe is based on my recollection of a Gourmet Magazine recipe for stuffed French Toast. I haven't found the original on the website, but this is how I usually make it. I added light cream because it was in the fridge and it seemed like a good idea. The sauce is based on a recipe for lemon (cake) filling in Joy of Cooking, 25th printing, 1981, with some Meyer lemon juice and zest added, and the sugar amount reduced.

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