Mascarpone Stuffed French Toast with Peaches

Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.

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

Ingredients

• 6 eggs
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¾ cup milk
• 6 tablespoons confectioners' sugar
• 1 cup mascarpone cheese
• ½ cup sugar
• 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

Recipe Instructions

Step 1

Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.

Step 2

Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.

Step 3

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

Step 4

Whisk together the 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 the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.