Mascarpone Stuffed French Toast with Peaches

Ingredients

  • 8fresh peaches
  • ½ cup sugar
  • 4 pinches ground nutmeg
  • ½ teaspoon ground cinnamon
  • 4Mexican bolillo rolls
  • 1 cup mascarpone cheese
  • 6 tablespoons confectioners’ sugar
  • 1lemon, zested
  • 6eggs
  • ¾ cup milk
  • ½ teaspoon vanilla extract
  • 2 teaspoons butter, or as needed
  • 2 teaspoons vegetable oil, or as needed
  • Directions

  • Step 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.

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  • Step 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.

  • Step 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.

  • Step 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.

  • Cook's Note

    If you can’t fine Mexican bolillo rolls, use a loaf of French bread instead.

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