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.
Provided by Escapechef
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g
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.
Nutrition Facts : Calories 267 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 368mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
GRANDMA'S PEACH FRENCH TOAST
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
Provided by SUDEMERS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
- Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g
CROISSANT FRENCH TOAST STUFFED WITH GRILLED PEACHES
Steps:
- Prepare coals on a grill and let heat reduce to a moderate heat.
- In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the ingredients are smooth. Set aside.
- Slice peaches in half and remove the pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften. Remove the peaches from the grill and dice them. Transfer to a bowl and add lemon juice and sugar, to taste. Set the peach mixture aside.
- Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly. Flip the croissants and grill on the other side for 1 to 2 minutes. Remove the croissants from the grill.
- Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture and place the top half of the croissant over the peaches. Pour Bourbon Pecan Maple Syrup over the top and garnish with fresh mint. Repeat with remaining croissants.
- Melt butter in a medium saucepan over medium heat. Once the butter begins to brown, remove the pan from heat and add bourbon. Flambe the mixture until the alcohol has burned off and then add the syrup and pecans. Return the pan to the heat and simmer for 10 minutes.
STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL
Steps:
- For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel.
- For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
- Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
- For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
- For the French toast: Preheat the oven to 300 degrees F.
- Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
- Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
- Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined.
- Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes.
- Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired.
PEACH FRENCH TOAST BAKE
Provided by Ellie Krieger
Time 8h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.
Nutrition Facts : Calories 267 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 144 milligrams, Sodium 288 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 13 grams
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.
Provided by Lavender Lynn
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 303.9, Fat 8.1, SaturatedFat 2.7, Cholesterol 145.2, Sodium 228.3, Carbohydrate 50, Fiber 3.2, Sugar 31.8, Protein 9.8
PEACH STUFFED FRENCH TOAST
I love peaches in just about everything. I have always liked french toast and peaches together and lost my mothers recipe so I went looking on the internet for a good recipe and found this recipe on Allrecipes. The recipe and picture belong to All-Recipes. Just looking at the picture makes my mouth water! I can't wait to make...
Provided by Eileen Hineline
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 13
Steps:
- 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.
- 5. Tip***** If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.
More about "peach stuffed french toast recipes"
STUFFED FRENCH TOAST {WITH FRESH FRUIT} – WELLPLATED.COM
From wellplated.com
4.5/5 (2)Total Time 30 minsCategory Breakfast, BrunchCalories 465 per serving
- Peel the peaches: Bring a large pot of water deep enough to cover the peaches to a gentle boil. Carefully drop in the peaches, let boil for 1 minute, then remove with a slotted spoon and plunge immediately into an ice batch to stop the cooking. Run each peach under cool water—the skins should slip off easily. Slice, then place in a small bowl with the brown sugar and lemon juice. Stir lightly to coat and set aside.
- Lightly coat a 9x13-inch baking dish with cooking spray. Arrange the bread slices in a single layer along the bottom of the dish. Try to cover the entire surface of the dish, cutting or tearing slices to fit as necessary.
- In a large bowl, whisk together the eggs, evaporated milk, non-fat milk, maple syrup, bourbon, vanilla extract, cinnamon, and salt. Pour over the bread. Lightly press down on the bread slices so that the egg mixture runs over the top.
- Arrange the peach slices over the top of the bread, leaving any excess juices in the bottom of the bowl. Cover the pan tightly with plastic wrap and refrigerate for 8 hours or overnight.
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