Peaches & Cream French Toast
Presented by: Paula Nemzek
Very rich, this is definitely a keeper for brunch or dinner
- 1 loaf challah or similar bread, unsliced
- 6 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup half-and-half
- 2 tablespoons vegetable oil, or as needed
- 3 pounds peaches, fresh or frozen and thawed
- 1/3 cup sugar
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon cinnamon
- 8 ounces (1 cup) mascarpone cheese
- 1/3 cup confectioners' sugar, or to taste
- 1 lemon, zested
Peel, pit and slice peaches. Transfer to a large saucepan, including any juice. Stir in sugar, nutmeg and cinnamon; cook over medium heat until mixture is bubbling. Continue to cook, stirring occasionally, until liquid reaches a syrupy consistency, 10 to 15 minutes. Remove from heat. You may make this part ahead of time.
Stir together mascarpone, sugar and lemon zest until mixture is smooth.
Slice bread into 11/4-inch slices. With a sharp knife, cut a pocket in the center of each slice of bread, leaving 3 sides intact.
Spoon mascarpone filling into each pocket, being careful not to let filling overflow. You may scoop the mascarpone into a plastic bag, cut off a corner of the bag, and pipe it into the pocket. As an alternative, you can start with 2 thinner slices of bread, and just spread the filling in the center, making a sandwich.
In a pie plate or shallow bowl, whisk together eggs, milk and vanilla. Heat vegetable oil if needed in a large nonstick skillet on medium, about 250 degrees. Dip both sides of stuffed bread into the egg mixture, add to skillet and cook until browned on both sides. Serve with warm peach topping.