Mascarpone Stuffed French Toast with Peaches

Mascarpone stuffed French toast with peaches recipe stuffs thick bread with lemon zest and mascarpone, batter dips, fries, and tops with peach sauce.

• 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 peaches over a heavy-duty saucepan to catch juices; discard pits. Stir in sugar, cinnamon, and nutmeg; cook over medium heat until bubbly and sauce reaches a syrupy consistency, stirring occasionally, about 10 minutes. Remove from heat; set aside.

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 mascarpone, confectioners' sugar, and lemon zest together until smooth; transfer to a small resealable plastic bag. Snip off one corner of the bag; pipe as much filling into pocket of each bread slice as fits without overflowing.

Step 4

Whisk eggs, milk, and vanilla together in a shallow bowl.

Step 5

Melt butter with oil in a large nonstick skillet over medium heat. Dip stuffed bread slices in egg mixture. Add to the skillet; cook until browned on both sides. Serve hot with warm peach sauce.