Wednesday, November 12, 2008

Mascarpone Stuffed French Toast with Peaches

This was amazing. We occasionally like to have breakfast for dinner and this one was perfect for it.
Mascarpone Stuffed French Toast with Peaches


8 fresh peaches
1/2 cup sugar
4 pinches ground nutmeg
1/2 tsp. ground cinnamon
1 loaf french bread
1 cup mascarpone cheese
6 Tbs. powdered sugar
1 lemon, zested
6 eggs
3/4 cup milk
1/2 tsp. vanilla
2 tsp. butter, or as needed
2 tsp. vegetable oil, or as needed

Peel peaches and slice into a heavy saucepan, catching all of the juices. Stir in sugar, nutmeg and cinnamon; 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 bread. Slice bread into 1 1/4" thick slices. Lay slices flat on your cutting board and slice a pocket in each, leaving 3 of the sides intact.

Stir together the mascarpone, powdered sugar and lemon zest until smooth. Scoop mixture into a small Ziploc bag. Cut off the tip of the pag and pipe as much filling into the pocket of each slice as will fit without overflowing.

Whistk together 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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