To make the lemon curd, in the top of a double boiler, whisk together the sugar, egg, and lemon juice. Place the top of a double boiler over a pot of simmering water heated on medium-low , and while continually stirring, cook until the curd has thickened, about 7-10 minutes.
Stir together the cream cheese, lemon curd, and half the lemon zest until well blended. Spread some of the mixture on one side of each of the bread slices.
To assemble the casserole, take half the bread and layer along the bottom, with the spread side facing up. Repeat this with the remaining slices on top of the first layer, forming two layers. To get the bread to fit, feel free to tear some pieces to achieve this.
Beat together the milk, eggs, sugar, poppy seeds, almond extract, and salt. Pour evenly over the bread, and cover and refrigerate for 2 hours up to overnight.
To bake, remove the casserole from the refrigerator and preheat the oven to 350°F. Bake the casserole uncovered for 40-45 minutes or until puffed and golden. To serve, sprinkle with powdered sugar and the remaining lemon zest. Can be eaten on its own or served with fresh berries.
This recipe can easily be doubled and baked in a 9x13 dish instead. The baking time should be about the same.
Lemon poppyseed French toast casserole | www.homesicktexan.com