Mascarpone Stuffed Peach French Toast

 

This week was the season’s final harvest of fresh peaches in South Carolina.  So I grabbed a bushel at the local peach farm ‘store’!  

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And oh my, are these peaches sweet!

The first thing that I do is freeze most of the peaches since they are picked ripe off of the tree and will begin to perish immediately.  We really appreciate enjoying this taste of summer in the midst of cold winter days.

The remainder of the peaches were used in a tried and true, beloved recipe that we prepare over and over again that our family begs for:  Mascarpone Stuffed Peach French Toast.  A layer of caramel sauce and fresh peaches lies under the stuffed toast to surprise your guests.  The creamy, filling adds a perfect balance to the sweet caramel sauce that the French toast soaks up.  And oh, the fresh flavor of the peaches on this baked dish is amazing!   

This recipe is really decadent and worthy of serving for special occasions.  We hope you love it as much as we loved creating and enjoying it too!

 

Here are some nice step-by-step photo instructions for you to easily follow:

 

Melt butter and brown sugar in a pan on the stove

 

Pour the caramel sauce in a 9″ x 13″ baking pan

 

Spread the caramel sauce evenly in the pan

 

Blend mascarpone cheese with powdered sugar and lemon zest in a medium-size mixing bowl

 

Blend with a flat whisk until all ingredients are incorporated nicely

 

For this recipe I used a peach-flavored Italian Dove (Columbo) Bread that I purchased before Easter when they are for sale and froze.  But other times, I have used traditional Pannetone bread (that I purchase during the Christmas season and freeze). 

It was perfect!  You can also use French Bread or any other hearty artisan bread.

 

Carefully and Slowly peel off the paper sides of the Italian Dove (Columbo) bread or whatever thick, crusty bread that you choose to use.

 

Carefully and slowly remove the bottom paper under the bread as well

Slice the bread into 1-1/2″ slices (yes, that large)

 With a knife, cut into the center of each slice all the way to other side without cutting completely through.

Using your fingers, squeeze cut opening to a nice circular opening

Spoon the mascarpone/powdered sugar/lemon zest mixture into a thick plastic re-sealable bag

Cut a tiny 1/4″ tip off of one corner and use this to pipe/stuff cheese/sugar/zest mixture into the bread

Squeeze some of the mascarpone cheese mixture into the hole compartments. 

Hold the bread tight and squeeze.  You will get some in, you just have to go slowly.

 As you squeeze the mixture into the bread, it will come back to the opening when full. 

You can also cut on the opposite side to fill the bread more if you like.

Melt one stick of butter (8 oz.)  in a large, non-stick frying pan.

Place the stuffed bread slices into the hot butter and cook until golden brown on each side, about 1 minute on each side.

Be careful not to burn the bread in the hot butter. 

Place one layer of freshly sliced peaches on top of the caramel sauce

After the stuffed bread slices have turned golden brown, place them on top of the sliced peaches

 Whisk the eggs, cream, milk, sugar, cinnamon and vanilla together and pour over everything.

Cover with aluminum foil and refrigerate for 8 hours or overnight

Bake in a 350 F degree oven for 1 hour

Sprinkle powdered sugar on top

Serve with freshly sliced peaches on top!

 

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So let’s get to the recipe!

 

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