Mascarpone Stuffed French Toast with Peaches Recipe
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Mascarpone Stuffed French Toast with Peaches

By: Escapechef  
"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."

Rating: This weblink has been rated 10 times with an average star rating of 5.0 Read Reviews (8)

Rate/Review | 950 people have saved this

What to Drink?

Cocktail Blood Orange Bellini
Hot Non-Alcoholic Coffee
Prep Time:
35 Min
Cook Time:
25 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 8 fresh peaches
  • 1/2 cup sugar
  • 4 pinches ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 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. 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.
  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.
  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.
  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.

Footnotes

  • Cook's Note
  • If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 432 | Total Fat: 20.4g | Cholesterol: 199mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by AmberJo 
This recipe was wonderful! The subtle flavors of the lemon in the marscapone and the nutmeg... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2008 by J La 
Very exceptional & special way to make an old classic. It was delicious. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by dsperin 
Oh, wow! I had left over mascarpone from a dessert recipe, and not knowing what else to do, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by juliemf 
This really was awesome. My new favorite breakfast. I did use the rolls, even though they make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by NICSUTTON 
This was wonderful. The filling has a great, custard-y flavor. I tried it once with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by Bethany 
This was excellent. My boyfriend and I made it for breakfast. Easy and delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by beachy 
I love this recipe. I used the french bread and cut it into thick slices. I used frozen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2009 by Rennee 
Made this New Year's Day for 20 people for brunch. Very tasty! Was the hit of the party. Only... MORE

 
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