Three Cheese-Stuffed French Toast

This recipe is for those who enjoy baking and spending some time in the kitchen creating wonderful palate pleasing delights for those whose company we enjoy! So go on and give it a try, make someone's day by giving them brunch in bed!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 436 Calories

Ingredients

• ½ cup milk
• ¼ cup butter
• 2 tablespoons white sugar
• 2 tablespoons butter
• ¼ cup confectioners' sugar for dusting
• 2 cups sliced fresh peaches
• 2 teaspoons ground ginger
• 2 eggs, lightly beaten
• 3 tablespoons apricot jam
• 4 ounces cream cheese, softened
• 1 cup cornflakes cereal crumbs
• ¾ cup shredded mozzarella cheese
• 8 (2 inch thick) slices French bread
• 1 tablespoon ricotta cheese
• 4 tablespoons apricot-flavored syrup, or to taste

Recipe Instructions

Step 1

The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs; set bread aside.

Step 2

In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 9x13-inch baking dish. Cover and chill, 8 hours or overnight.

Step 3

The next morning: Preheat oven to 400 degrees F (200 degrees C).

Step 4

Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 2 tablespoons butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased 9x13-inch baking dish.

Step 5

Bake in the preheated oven for 15 minutes.

Step 6

In a medium frying pan or skillet, heat 1/4 cup butter, 2 tablespoons sugar, and ginger over medium heat. Add peaches and cook for 3 minutes.

Step 7

Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with powdered sugar. Serve with apricot syrup.