Mascarpone Stuffed French Toast With Peach Compote
French toast made with challah bread that is golden on the outside and fluffy and custard-like on the inside, stuffed with a sweet mascarpone filling and topped with a fresh peach compote.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4-6 1x
- Category: Breakfast
Ingredients
Scale
Peach Compote:
- 2 1/2 lbs peaches, pitted, peeled and chopped (about 4 1/2 cups chopped peaches)
- 1/4 - 1/3 cup granulated sugar
- 1 Tablespoon lemon juice
Cheese Filling:
- 8 oz mascarpone cheese, room temperature
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
French Toast:
- 6 thick slices challah bread (1 1/2 inches thick, each slice)
- 1 1/2 cups milk
- 3 egg yolks
- 1 1/2 - 2 Tablespoons granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4-5 Tablespoons butter, for cooking the French Toast
Instructions
Peach Compote
- Place the peaches, sugar and lemon juice in a small saucepan. Bring to a boil, reduce the heat to a simmer and cook, uncovered, for about 15 minutes over medium low heat. Set aside. You can use a potato masher, blender or food processor to blend it up to a sauce consistency or keep it chunkier.
Mascarpone Filling
- In a medium bowl, mix the mascarpone, sugar, salt and vanilla just until combined. Set aside.
Preparing the Bread
- Cut the challah bread into 1 1/2 inch pieces, then use a small but sharp paring knife to cut an opening in the center of each piece of bread, stopping just around the edges. Spread 1/6 of the cheese filling in the center of each piece of bread.
Making the French Toast Custard
- Mix the milk, egg yolks, sugar, salt, vanilla in a shallow bowl or pie plate, big enough to fit the bread.
Cooking the French Toast
- Melt about 1 Tablespoon of butter in a nonstick skillet over medium heat.
- Dip each stuffed piece of bread for about 1-2 seconds in the milk and egg custard, allowing the excess to drip away, before placing it into the hot skillet.
- Cook for about 3 minutes, uncovered per side. Add about 1/2 Tablespoon more butter when flipping the French Toast over. Repeat with remaining bread and custard. If you are cooking a big batch of French Toast, you can keep it warm in a 200 degrees Fahrenheit oven. Place the cooked French Toast on a rack, so that it doesn't get soggy in the oven.
- Serve with the peach compote.