Mascarpone Stuffed French Toast with Peaches
Description
Mascarpone stuffed French toast with peaches recipe stuffs thick bread with lemon zest and mascarpone, batter dips, fries, and tops with peach sauce.
Ingredients
•
8 fresh peaches
•
1/2 cup sugar
•
1/2 teaspoon ground cinnamon
•
4 pinches ground nutmeg
•
4 Mexican bolillo rolls
•
1 cup mascarpone cheese
•
6 tablespoons confectioners' sugar
•
1 lemon, zested
•
6 eggs
•
3/4 cup milk
•
1/2 teaspoon vanilla extract
•
2 teaspoons butter, or as needed
•
2 teaspoons vegetable oil, or as needed
Directions
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.
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.
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.
4
Whisk eggs, milk, and vanilla together in a shallow bowl.
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.