Reviewed: Oct. 7, 2009

I love this recipe. I used the french bread and cut it into thick slices. I used frozen respberries instead of peaches for the sauce. This made a sauce with a bit of a tart flavor to go with sweetness of the mascarpone. It came together so well and tasted wonderful.

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beachy

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Mexico Beach, Florida, USA

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Reviewed: Sep. 12, 2009

This really was awesome. My new favorite breakfast. I did use the rolls, even though they make tiny pieces, but they were very very good. You could probably use any type of fruit (apples, strawberries, blueberries...).

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juliemf

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Reviewed: May 11, 2009

Oh, wow! I had left over mascarpone from a dessert recipe, and not knowing what else to do, I looked here. This recipe is absolutely delicious! The only changes I made were: I used french bread instead of bollio, and I added regular sugar to the mascarpone in addition to the powdered, because I didn't think the confectioners cut it. Also, since it wasn't peach season, U used frozen peaches and it still came out really well. I'd recommend this recipe to anyone!

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dsperin

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Reviewed: May 9, 2009

This was wonderful. The filling has a great, custard-y flavor. I tried it once with blueberries on top, and once with apples (fresh, cooked down with sugar and cinnnamon). I also couldn't find the right bread, so used a good loaf of fresh French bread. Turned out great!

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NICSUTTON

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Reviewed: Mar. 7, 2009

This recipe was wonderful! The subtle flavors of the lemon in the marscapone and the nutmeg in the peaches really made an exciting, yet warm/comforting breakfast. My husband stated that he much preferred this breakfast to anything else we've had before because it's not overtly syrupy sweet like so many other french toast/pancake recipes. The only changes I made was using canned peaches as this was a last minute recipe and I didn't have fresh. Since the canned peaches were already sweeter than fresh I did not add the granulated sugar, but just left in a little bit of the light syrup it came in and then seasoned according to the recipe. I also used plain bread slices as I've never even seen Mexican Bolillo Rolls in my small northern town. I will definitely be using this recipe again in the future. Thanks so much!

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Reviewer:

AmberJo

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

This was excellent. My boyfriend and I made it for breakfast. Easy and delicious!

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Bethany

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Reviewed: Jan. 2, 2009

Made this New Year's Day for 20 people for brunch. Very tasty! Was the hit of the party. Only negative comment was that I ended up with more filling and more peach topping than necessary.

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