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Mascarpone Stuffed French Toast with Peaches
Mascarpone Stuffed French Toast with Peaches
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
- Mascarpone & lemon zest stuffed French toast, fried and topped with peach sauce. Perfect for breakfast or dessert!
Ingredients:
  • 8 fresh peaches
  • 0.5 cup sugar
  • 4 pinches ground nutmeg
  • 0.5 teaspoon ground cinnamon
  • 4 Mexican bolillo rolls
  • 1 cup mascarpone cheese
  • 6 tablespoons confectioners' sugar
  • 1 lemon, zested
  • 6 eggs
  • 0.75 cup milk
  • 0.5 teaspoon vanilla extract
  • 2 teaspoons butter, or as needed
  • 2 teaspoons vegetable oil, or as needed
Instructions:
  • Prepare the peaches by peeling, pitting, and slicing them into a saucepan, making sure to keep all the delicious juices. Add sugar, nutmeg, and cinnamon, then cook over medium heat until the mixture starts to bubble. Simmer and stir occasionally until the sauce thickens to a syrupy texture, approximately 10 minutes. Take the saucepan off the heat when ready.
  • Trim and discard the ends of the bolillo rolls. Slice them into 1 1/4-inch-thick slices and make a pocket in each slice by cutting alongside the board, leaving three sides intact. Keep aside.
  • Mix mascarpone, confectioners' sugar, and lemon zest until smooth. Transfer the mixture into a small plastic bag. Snip off a corner of the bag and fill each bread pocket without overflowing.
  • Combine eggs, milk, and vanilla in a shallow bowl. Heat butter and oil in a large nonstick skillet over medium heat. Coat each stuffed bread piece in the batter, place in the skillet, and cook until golden brown on both sides. Serve hot with peach sauce.

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