Mascarpone Stuffed French Toast with Peaches

Lemon zest and mascarpone stuffed into thick bread, then batter-dipped, pan-fried, and topped with fresh peach sauce is great for breakfast or dessert!

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 457 Calories

Ingredients

• 6 eggs
• 6 tablespoons confectioners' sugar
• 1 cup mascarpone cheese
• 1 lemon, zested
• 8 fresh peaches
• 4 pinches ground nutmeg
• 4 Mexican bolillo rolls
• 2 teaspoons butter, or as needed
• 2 teaspoons vegetable oil, or as needed
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 0.75 cup milk
• 0.5 cup sugar

Recipe Instructions

Step 1

Slice over a heavy-duty saucepan to catch juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.

Step 2

Meanwhile, cut off and discard ends of rolls. Cut rolls into 1 1/4-inch-thick slices. Cut a horizontal pocket into each slice, leaving three sides intact. Set aside.

Step 3

Stir together mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into pocket of each bread slice as will fit without overflowing.

Step 4

Whisk together eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into batter. Add to the skillet, and cook until browned on both sides. Serve hot with warm peach sauce.