Reviewed: Dec. 17, 2012

This recipe satisfied my craving for peaches and cream stuffed French toast from a restaurant in Colorado

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Reviewer:

Jillybeanfl

Cooking Level: Expert

Home Town: Mckeesport, Pennsylvania, USA

Living In: Orlando, Florida, USA

Reviewed: Aug. 16, 2012

This recipe is excellent! My mother in law said it was the best breakfast she's ever had. I made it with two slices of white bread put together as a sandwhich with the mascarpone in between. You won't be disappointed!

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Reviewer:

RobVT3

Reviewed: Aug. 12, 2012

All I made was the sauce but it was fabulous!

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Reviewer:

April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

Reviewed: Jun. 24, 2012

well french toast is always great..... but we were a little disappointed with this. First of all, prob my fault, the peach sauce didn't need that 1/2 cup of sugar. Taste the peaches first. Then, cutting down and trimming those rolls.... forget it. i wont do that again! the mascarpone mixture was, unfortunately, nothing rememberable. very sad that this was overshadowed by the amazing pecan bacon that i made as an accompaniment. glad so many of you enjoy this, but we will keep looking for "our" french toast recipe. :-)

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Reviewer:

RondaRDH

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Jun. 20, 2012

With some modifcations, this recipe could be 5 stars. I used challah bread, cut it into 1 inch slices, and then cut a pocket into each slice to insert the filling. I only used 3 tbsp of confectioners sugar in the filling and omitted the lemon zest. I used frozen sliced peaches (~2 cups) to save time and cooked them with 1/4 c of maple syrup instead of the sugar.

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Reviewer:

shakenbake2217

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Madison, Wisconsin, USA

Reviewed: May 19, 2012

I made this for my boyfriend's birthday breakfast. He absolutely loved it. It was not overly sweet. I followed the recipe, but I used coconut sugar instead or regular cane sugar for the topping. I also followed another reviewers suggestion and poured the egg mixture over the bread and let it sit while I made the peach sauce before I cooked the toast. I couldn't quite figure out how to get the mascarpone mixture to not spill out the sides of the bread but it really didn't matter. It was delicious and the only suggestion my boyfriend made was to sprinkle a little confectioner's sugar on top the next time.

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Reviewer:

ACherryinFL

Cooking Level: Intermediate

Reviewed: May 6, 2012

I've made this 7 times with 7 different fruits (peach, strawberry, blueberry, orange, apple, mango, and papaya)...and each time it's delicious. Definitely a crowd pleaser and keeper.

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