Mascarpone Stuffed French Toast With Peach Compote
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  • 2½ lbs peaches, pitted, peeled and chopped (about 4½ cups chopped peaches)
  • 1¼ - ⅓ cup granulated sugar
  • 11 Tablespoon lemon juice
  • 18 oz mascarpone cheese, room temperature
  • 11 Tablespoon granulated sugar
  • 1 ⅛ teaspoon salt
  • 1½ teaspoon vanilla extract
  • 16 thick slices challah bread (1½ inches thick, each slice)
  • 11½ cups milk
  • 13 egg yolks
  • 11½ - 2 Tablespoons granulated sugar
  • 14-5 Tablespoons butter, for cooking the French ToastPlace 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.
  • 1 In a medium bowl, mix the mascarpone, sugar, salt and vanilla just until combined. Set aside.
  • 1 Cut the challah bread into 1½ 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 ⅙ of the cheese filling in the center of each piece of bread.
  • 1 Mix the milk, egg yolks, sugar, salt, vanilla in a shallow bowl or pie plate, big enough to fit the bread.
  • 1 Melt about 1 Tablespoon of butter in a nonstick skillet over medium heat.
  • 1 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.
  • 1 Cook for about 3 minutes, uncovered per side. Add about ½ 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.
  • 1 Serve with the peach compote.



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