Mascarpone Stuffed French Toast With Peaches Recipes

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

PUMPKIN FRENCH TOAST STUFFED WITH BLACKBERRY-CARAMEL MASCARPONE

Steps:

• Blackberry-Caramel:
• Heat the cream in a small saucepan over low heat.
• Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature.
• French Toast:
• Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
• Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.
• Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.
• While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.
• Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.
• Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.

BRIOCHE FRENCH TOAST WITH APPLES AND MASCARPONE

Steps:

• Whisk together yolks with cream, add remaining ingredients. Set aside. Saute apple slices in 3 tablespoons butter until just tender, about 3 to 4 minutes, sprinkle with sugar and grated lemon zest. Cut Brioche into 2-inch slices. Cut each slice sideways 2/3 of the way through to create a pocket. Spread mascarpone mixture on top and bottom of pocket. Put 1/6 of the apples in pocket and press to close. Submerge each slice stuffed brioche in the custard. Saute in butter in a medium skillet over medium-high heat until browned on both sides. Place in 400-degree oven for 3 minutes. Serve with powdered sugar and maple syrup.

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
• Cook's Note If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.

STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL

Steps:

• For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel.
• For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
• Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
• For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
• For the French toast: Preheat the oven to 300 degrees F.
• Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
• Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
• Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes.
• Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired.

CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling.
• Combine the mascarpone, heavy cream, orange zest and sugar in a bowl. Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches.
• In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.)
• Preheat the oven to 200 degrees F.
• Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides. Place the sandwich on the hot griddle. (Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side. Transfer the sandwiches to an oven-safe platter and cover loosely with foil. Place in the oven to keep warm. Add more butter to the griddle, as necessary, and cook the remaining sandwiches.
• Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves.
• In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally.
• Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.)
• Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce. Although the alcohol won't completely cook out, most will if cooked a few minutes longer. Yield: 3 1/2 cups

PUMPKIN FRENCH TOAST STUFFED WITH BLACKBERRY-CARAMEL MASCARPONE

Steps:

• Heat the cream in a small saucepan over low heat.
• Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature.
• Preheat the oven to 350 degrees F. Put a baking sheet in the oven.
• Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth.
• Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes.
• While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread.
• Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through.
• Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve.

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

MARSCARPONE STUFFED FRENCH TOAST RECIPE - (4.4/5)

Steps:

• VANILLA-BOURBON BRIOCHE: In bowl of stand mixer fitted with paddle attachment, add flour and sugar. Mix in vanilla and bourbon. In separate bowl, whisk yeast into eggs and milk. Add to flour mixture. Mix for 3 to 4 minutes on low speed, adding butter in thirds (at beginning, middle, and end). After each addition, allow butter to incorporate evenly before adding more. Pour batter into 9×5-inch buttered loaf pan. Let proof at room temperature for 1 hour, then cover and refrigerate overnight. Bake at 300˚F for 20 minutes. BOURBON SYRUP: Mix slowly and reserve. BRANDIED PEACHES: Combine brandy, sugar, and water in small pot. Bring to gentle boil. Stack peach halves in Mason jar. Pour hot liquid over peaches. Cover tightly with lid. Place in large pot and cover with water. Bring to boil and can for 20 minutes. Let cool and store in cool, dry place. MASCARPONE FILLING: Let mascarpone come to room temperature in mixing bowl. Whip mascarpone until slightly fluffy, then add diced peaches. EGG WASH: Combine eggs, milk, and buttermilk in mixing bowl then whisk thoroughly. Season with salt, cinnamon, and turbinado sugar. SMOKED BUTTER: Place chips in metal bowl. Set chips on fire with torch and let burn until coals begin to appear. Fill deep casserole dish ¼ full with ice. Place butter in shallow dish that will fit in casserole dish. Place it over ice. Pour smoldering chips onto exposed ice, then cover both pans with aluminum foil to trap smoke. Smoke 5 minutes, uncover, and whip butter in mixer until smooth. TO ASSEMBLE: Cut brioche into 8 ½-inch sandwich slices. Dredge slices in egg wash. Heat skillet over medium or medium-high heat and slowly cook slices with plenty of butter until toasted, about 4 minutes per side. Remove to a cutting board. Spread 4 slices evenly with whipped mascarpone and peaches. Top with other 4 slices. Remove to plate and top with smoked butter and drizzle with maple bourbon syrup.

PEACHES & CREAM FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.