Stuffed Peach Bread French Toast Food

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• 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.
• 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.
• 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.
• 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.

PEACH-STUFFED FRENCH TOAST

Steps:

• Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread., In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. , In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.

STUFFED PEACH BREAD FRENCH TOAST

Steps:

• In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the brown sugar and stir about 30 seconds. Add the peaches and cook, stirring frequently, for 3-5 minutes. Stir in the cream and simmer for 2 minutes. Transfer peaches and sauce to a bowl.
• Preheat over to 200°F. Place all of the bread on a cutting. Spread each slice with some cream cheese. Using a fork, divide the peaches evenly among half of the bread slices. Keep sauce from peaches to pour over French toast. Place another slice, cream cheese side down, onto the peaches and press gently.
• In a shallow bowl, beat the eggs and cinnamon. Working one at a time, soak the sandwiches in the egg mixture for a few minutes on each side.
• Melt 1 tablespoon of the remaining butter in a large skillet (or the skillet you used to caramelize the peaches). Fry the sandwich over medium high heat, 3 to 4 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining butter and sandwiches.
• Serve warm with leftover caramelized peach sauce, maple syrup, whipped cream and more peaches!

SUPER-STUFFED FRENCH TOAST

Steps:

• Preheat indoor grill or griddle.
• In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined.
• Lay 6 slices of bread out and lightly brush egg mixture around edges. Press a "pocket" in the middle of each slice of bread for the filling. Heap 2 teaspoons of apple or cherry pie filling in the middle of each bread pocket.
• Take remaining 6 slices and brush the edges with egg mixture. Place on top of bread with filling and seal edges with fingers.
• Dip stuffed bread in the egg mixture and place on sprayed griddle; cook for 6 to 8 minutes, turning once, until lightly browned. Sprinkle with cinnamon and/or powdered sugar.

PEACH STUFFED FRENCH TOAST RECIPE

Steps:

• Begin by melting butter in a medium pan over medium heat. Add in sliced peaches with the brown sugar, cinnamon, and vanilla. Once it comes together and peaches begin to soften, add in some water (about 1/4c or less) to pick create a syrup.
• Remove peaches from heat after about 3-4 minutes (you do not want them to be super soft, you are only merging the flavors here)
• Take your slices of bread and carefully cut a "slot" in the center starting at the top (See photos) Gently pull back to create a pocket for your peaches.
• In a flat dish or bowl beat eggs with milk
• Gently stuff your bread with your cooked peaches (try to reserve some of the syrup)
• Dip both sides of bread in egg mix and place in pan over medium-high heat. Cook for about 3 mins each side (until golden).
• Remove from pan and serve topped with toasted walnuts, powdered sugar and reserved peach syrup!

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• 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.
• 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.
• 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.
• 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.