slices challah bread (1½ inches thick, each slice)
11½ - 2 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.
a medium bowl, mix the mascarpone, sugar, salt and vanilla just until combined. Set aside.
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.
the milk, egg yolks, sugar, salt, vanilla in a shallow bowl or pie plate, big enough to fit the bread.
about 1 Tablespoon of butter in a nonstick skillet over medium heat.
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.
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.
You just want them nice and toasty brown. Then you throw in some chocolate and top with marshmallows,. Once toasted to perfection, allow the bark to cool, then place in the fridge to set for at least one hour
Rum flavored cake and frosting paired with pineapple filling and toasted coconut. I don’t know about you guys, but I like to spend my time enjoying and eating recipes with my family instead of slaving away in the kitchen instead