For an extra layer of flavor, consider adding a splash of almond extract to the mascarpone filling. If bolillo rolls are unavailable, brioche or challah bread makes an excellent substitute. Adjust the amount of sugar in the peach sauce to your preference, depending on the sweetness of the peaches. Ensure the skillet is hot enough before adding the French toast to achieve a beautifully browned exterior.
Mascarpone Stuffed French Toast with Peaches
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PREP TIME35 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS281
Indulge in the sublime fusion of creamy mascarpone, bright lemon zest, and sweet, juicy peaches, all nestled within slices of golden-brown French toast. This delightful creation transcends the ordinary, offering a breakfast experience that's both comforting and sophisticated, perfect for a weekend brunch or a decadent dessert.
Ingridients
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Nutrition
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Carbohydrate56 g
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Cholesterol180 mg
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Fiber1 g
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Protein13 g
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Saturated Fat10 g
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Sodium92 mg
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Sugar26 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Peach Sauce: Slice peaches over a heavy-duty saucepan to catch their precious juices. Discard the pits. Stir in sugar, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the mixture bubbles and transforms into a luscious, syrupy sauce (approximately 10 minutes). Remove from heat and set aside to keep warm.
02 Step
Recipe View Prepare the Bolillo Rolls: Cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick pieces. Create a horizontal pocket in each slice, being careful to leave three sides intact, forming a pouch. Set aside these prepared slices.
03 Step
Recipe View Make the Mascarpone Filling: In a bowl, combine mascarpone cheese, confectioners' sugar, and lemon zest. Stir until the mixture is smooth and creamy. Transfer the filling to a small resealable plastic bag. Snip off one corner of the bag to create a piping nozzle.
04 Step
Recipe View Fill the French Toast: Gently pipe the mascarpone filling into the pocket of each bread slice, being generous but mindful not to overfill.
05 Step
Recipe View Prepare the Egg Mixture: In a shallow bowl, whisk together the eggs, milk, and vanilla extract until well combined.
06 Step
Recipe View Cook the French Toast: Melt butter with vegetable oil in a large nonstick skillet over medium heat. Dip each stuffed bread slice into the egg mixture, ensuring it's well coated. Add the soaked bread slices to the hot skillet. Cook until golden brown on both sides, flipping carefully (approximately 3-4 minutes per side).
07 Step
Recipe View Serve: Serve the mascarpone stuffed French toast hot, drizzled generously with the warm peach sauce. Garnish with extra confectioners' sugar and a sprinkle of lemon zest for an elegant touch.
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Celestine Armstrong
May 18, 2025This is my new go-to recipe for special occasions.
Andreanne Okon
Feb 19, 2025This recipe is amazing! The mascarpone filling is so creamy and the peach sauce is the perfect complement.
Odie Larkin
Dec 19, 2024The lemon zest adds a really nice brightness to the dish.
Ludwig Buckridge
Mar 5, 2024The peach sauce is so good, I could eat it with a spoon!
Yvette Schoen
Jul 16, 2023I made this for brunch and it was a huge hit! Everyone loved it.
Marcellus Beahan
Jul 7, 2023I used brioche bread and it turned out great. Definitely recommend!