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Mascarpone Stuffed French Toast with Peaches

Mascarpone Stuffed French Toast with Peaches

  • Prep

    35 m
  • Cook

    25 m
  • Ready In

    1 h
Escapechef

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.

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Nutrition

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  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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.
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Reviews

Carol's Daughter
220

Carol's Daughter

11/9/2010

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 Mexican Bolillio Rolls. I find that if you don’t over saturate your bread in batter (to a point of sogginess) and that if your skillet or griddle is hot enough, the mascarpone filling should not melt as it takes the toast less than a minute (about 45 seconds) to brown on each side. This is a recipe that one should definitely try more than once--making adjustments according to one’s taste; i.e. with different fruit, etc. Also to those who cannot locate Mascarpone cheese or the cheese is too expensive etc., I have found an awesome substitute for Mascarpone cheese that is as good as, if not better, than the real thing. Enjoy! Mascarpone Cheese Substitute: 1 (8 ounce) package cream cheese 1/4 cup heavy whipping cream 2 1/2 tablespoons sour cream Combine well. Do not substitute low fat cream cheese or sour cream.

dsperin
101

dsperin

4/11/2010

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! ****UPDATE: I just wanted to share a much easier way of making this. Forget the loaf and cutting and stuffing! Just buy a presliced loaf of french sandwich bread and spread the filling between two slices and make as normal. So much easier and I say even better!

AmberJo
86

AmberJo

3/9/2009

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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