Stuffed Peach Bread French Toast Recipes

STUFFED PEACH BREAD FRENCH TOAST

Steps:

• In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the brown sugar and stir about 30 seconds. Add the peaches and cook, stirring frequently, for 3-5 minutes. Stir in the cream and simmer for 2 minutes. Transfer peaches and sauce to a bowl.
• Preheat over to 200°F. Place all of the bread on a cutting. Spread each slice with some cream cheese. Using a fork, divide the peaches evenly among half of the bread slices. Keep sauce from peaches to pour over French toast. Place another slice, cream cheese side down, onto the peaches and press gently.
• In a shallow bowl, beat the eggs and cinnamon. Working one at a time, soak the sandwiches in the egg mixture for a few minutes on each side.
• Melt 1 tablespoon of the remaining butter in a large skillet (or the skillet you used to caramelize the peaches). Fry the sandwich over medium high heat, 3 to 4 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining butter and sandwiches.
• Serve warm with leftover caramelized peach sauce, maple syrup, whipped cream and more peaches!

PEACH STUFFED FRENCH TOAST RECIPE

Steps:

• Begin by melting butter in a medium pan over medium heat. Add in sliced peaches with the brown sugar, cinnamon, and vanilla. Once it comes together and peaches begin to soften, add in some water (about 1/4c or less) to pick create a syrup.
• Remove peaches from heat after about 3-4 minutes (you do not want them to be super soft, you are only merging the flavors here)
• Take your slices of bread and carefully cut a "slot" in the center starting at the top (See photos) Gently pull back to create a pocket for your peaches.
• In a flat dish or bowl beat eggs with milk
• Gently stuff your bread with your cooked peaches (try to reserve some of the syrup)
• Dip both sides of bread in egg mix and place in pan over medium-high heat. Cook for about 3 mins each side (until golden).
• Remove from pan and serve topped with toasted walnuts, powdered sugar and reserved peach syrup!

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

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.

GRANDMA'S PEACH FRENCH TOAST

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.

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

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.

PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.