Peach Stuffed French Toast
Just looking at the picture makes my mouth water!
I can't wait to make them for my family!
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·8 fresh peaches
·1/2 cup sugar
·4 pinches ground nutmeg
·1/2 teaspoon ground cinnamon
·4 mexican bolillo rolls
·1 cup mascarpone cheese
·6 tablespoons confectioners' sugar
·3/4th cup of milk
·1/2 teaspoon vanilla extract
·2 teaspoons butter, or as needed
·2 teaspoons vegetable oil, or as needed
·1 lemon, zested
How to Make Peach Stuffed French Toast
- 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.
- Tip***** If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.