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Mascarpone Stuffed Peach French Toast

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Category: Breakfast & Brunch


This French Toast recipe is an incredibly rich and decadent breakfast treat!  Using peach infused Italian Dove bread, the flavor is overflowing with the taste of fresh peaches.  The lightly sweet and creamy filling balances the caramel sauce perfectly.  Prepare this to impress your guests!


Units Scale

  • 810 fresh peaches, peeled and pits removed, sliced into 1/2” slices
  • 1 loaf Italian Dove (Columbo) bread
  • 1/2 cup (1 stick) butter
  • 1 cup brown sugar (light brown is better to use)
  • 1 8oz. container Italian mascarpone cheese
  • 6 Tbsps. powdered sugar
  • Zest of 1 lemon
  • 8 jumbo eggs
  •  1-1/2 cups milk
  • 3/4 cup cream
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • More peaches if necessary to serve on top of each slice of French toast.


  1. In a saucepan, melt butter and stir in the light brown sugar until well blended.
  2. Pour into a 9 X 13″ baking pan and spread evenly all over.
  3. Place a layer of sliced, peeled and pitted peaches completely over the caramel sauce.
  4. In a medium-size mixing bowl, whisk together mascarpone cheese, powdered sugar, and lemon zest.
  5. Spoon this mixture into a resealable plastic bag and cut a tiny opening at one of the ends.  Use this as a pastry tube to fill the bread.
  6. Slice the dove (Columbo) bread or your hearty bread of choice.
  7. Cut into each slice of bread, but not cutting completely through.  Press the slit to open up.
  8. Squeeze the mascarpone cheese mixture into the opening.  Squeeze gently until filled.
  9. In a large frying pan, melt 1/2 cup butter (1 stick) on medium heat.
  10. Place stuffed bread slices in the hot butter to fry until golden, about 1 minute on each side.
  11. Place the hot, fried, stuffed bread on top of the peaches and caramel sauce in the 9″ X 13″ baking pan.
  12. In a medium mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, salt, and cinnamon.
  13. Pour this creamy mixture over the bread slices and cover with aluminum foil.  Refrigerate for 8 hours or overnight.
  14. Bake in a 360 F degree oven for 1 hour.
  15. Remove from oven.
  16. Dust the top of the French toast with powdered sugar.
  17. Serve with freshly sliced peaches on top and sweetened whipped cream.

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