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Mascarpone Stuffed French Toast with Peaches


"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."
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1 h servings 456 cals
Original recipe yields 8 servings


  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • Cook's Note
  • If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 68
  1. 93 Ratings

Most helpful positive review

This recipe was delectable. I have prepared French toast per this recipe three times and the French toast has been awesome each time. Each time I have used Texas Toast as I could not source the...

Most helpful critical review

Loved the idea of this recipe, it sounds very warm and comforting. Tried it this morning for daughter's birthday brunch. While they all said they enjoyed it and that it was good... I was a lit...

Most helpful
Most positive
Least positive

This recipe was delectable. I have prepared French toast per this recipe three times and the French toast has been awesome each time. Each time I have used Texas Toast as I could not source the...

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 ...

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 muc...

My favorite recipe! Absolutely fantastic. I've made this several times and with different breads. Of French, bolillo rolls, blue berry crepes and sub rolls, the bolillo rolls w...

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 ...

I made some changes to this to suit my minimalist cooking style and make it a little healthier. Just made plain french toast without the pockets with a good multi grain bread. Spread the masca...

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, straw...

delicious and always gets rave reviews! i've used french bread and sourdough and both have worked well. i let the stuffed bread soak in the batter mix for 5-10 minutes on each side before fryi...

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 t...