Mascarpone Stuffed French Toast With Peaches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES



Mascarpone Stuffed French Toast with Peaches image

Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.

Provided by Escapechef

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 1h

Yield 8

Number Of Ingredients 13

8 fresh peaches
½ cup sugar
4 pinches ground nutmeg
½ teaspoon ground cinnamon
4 Mexican bolillo rolls
1 cup mascarpone cheese
6 tablespoons confectioners' sugar
1 lemon, zested
6 eggs
¾ cup milk
½ teaspoon vanilla extract
2 teaspoons butter, or as needed
2 teaspoons vegetable oil, or as needed

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.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g

PUMPKIN FRENCH TOAST STUFFED WITH BLACKBERRY-CARAMEL MASCARPONE



Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone image

Provided by Bobby Flay

Time 1h

Yield 4 servings

Number Of Ingredients 24

1/2 cup heavy cream
1 cup sugar
1/2 cup water
1/2 cup blackberry puree
2 teaspoons blackberry liqueur
1/2 teaspoon vanilla extract
4 large eggs
1/4 cup sugar
1/4 teaspoon fine salt
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups whole milk, plus more if needed
1/2 cup heavy cream, divided
2 teaspoons vanilla extract
1 tablespoon dark rum
8 slices day old challah, sliced 1/2-inch thick
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cups mascarpone, at room temperature
1 pint blackberries, halved lengthwise
Confectioners' sugar
Fresh mint sprigs, for garnish

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



Brioche French Toast with Apples and Mascarpone image

Provided by Food Network

Number Of Ingredients 14

1 loaf brioche
1 1/2 pound apples, peeled, cored and sliced into 1/21/2-inch slices
2 tablespoons sugar
3 tablespoons butter
2 cups mascarpone
1 tablespoon grated lemon zest
3 tablespoons powdered sugar for dusting
Maple syrup
5 egg yolks
3 cups heavy cream
2 teaspoon Calvados
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove

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



Mascarpone Stuffed French Toast With Peaches image

"Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce.

Provided by Lavender Lynn

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

8 fresh peaches
1/2 cup sugar
4 pinches ground nutmeg
1/2 teaspoon ground cinnamon
4 mexican bolillo rolls
1 cup mascarpone cheese
6 tablespoons confectioners' sugar
1 lemon, zested
6 eggs
3/4 cup milk
1/2 teaspoon vanilla extract
2 teaspoons butter, as needed
2 teaspoons vegetable oil, as needed

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.

Nutrition Facts : Calories 303.9, Fat 8.1, SaturatedFat 2.7, Cholesterol 145.2, Sodium 228.3, Carbohydrate 50, Fiber 3.2, Sugar 31.8, Protein 9.8

STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL



Stuffed French Toast with Pickled Peaches and Bourbon Caramel image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 Servings

Number Of Ingredients 25

1/2 cup Grade B pure maple syrup
1/4 cup white wine vinegar
3 ripe peaches, peeled, pitted and sliced into eighths
1/4 cup Grade B pure maple syrup
2 tablespoons unsalted butter
1/4 cup bourbon
3 ounces cream cheese, such as Philadelphia, at room temperature
3 ounces mascarpone cheese, at room temperature
2 tablespoons peach preserves
1 tablespoon clover honey
1/4 teaspoon ground cinnamon
Eight 1/2-inch-thick slices challah bread
4 tablespoons canola oil
4 slices thick-cut bacon, cut into lardons
6 large eggs plus 2 large egg yolks
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1 cup heavy cream
1 cup whole milk
2 tablespoons bourbon
4 tablespoons unsalted butter
Confectioners¿ sugar, for garnish
Fresh mint sprigs, for garnish

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



Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup image

Provided by Anne Thornton, Host of Dessert First

Time 37m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup mascarpone, at room temperature
1 tablespoon heavy cream
1 tablespoon orange zest
1 tablespoon granulated sugar
1 ounce semisweet chocolate, melted and cooled, plus more for grating
12 slices day-old brioche, about 3/4-inch thick
3 large eggs
1 1/2 cups half-and-half
2 tablespoons unsalted butter, divided, plus more if needed
Confectioners' sugar, for dusting
Strawberry Syrup, warmed, recipe follows
2 pints whole fresh or frozen strawberries, hulled
2/3 cup sugar, plus more if needed
1/4 cup corn syrup
Pinch sea salt
1 tablespoon lemon juice

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



Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone image

Provided by Bobby Flay

Time 1h

Yield 4 servings

Number Of Ingredients 24

1/2 cup heavy cream
1 cup sugar
1/2 cup water
1/2 cup blackberry puree
2 teaspoons blackberry liqueur
1/2 teaspoon vanilla extract
4 large eggs
1/4 cup sugar
1/4 teaspoon fine salt
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups whole milk, plus more if needed
1/2 cup heavy cream, divided
2 teaspoons vanilla extract
1 tablespoon dark rum
8 slices day old challah, sliced 1/2-inch thick
6 tablespoons unsalted butter
2 tablespoons vegetable oil
1 1/2 cups mascarpone, at room temperature
1 pint blackberries, halved lengthwise
Confectioners' sugar
Fresh mint sprigs, for garnish

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



Mascarpone-Stuffed French Toast with Berry Topping image

I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings (4 cups sauce).

Number Of Ingredients 14

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1 package (12 ounces) frozen unsweetened mixed berries
2 cups coarsely chopped fresh strawberries or blueberries
1 loaf (1 pound) challah or egg bread, cut into 12 slices
6 tablespoons mascarpone cheese
6 large eggs
1-1/2 cups heavy whipping cream
3/4 cup 2% milk
3 teaspoons ground cinnamon
3/4 teaspoon vanilla extract
4 tablespoons butter

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.

Nutrition Facts :

MARSCARPONE STUFFED FRENCH TOAST RECIPE - (4.4/5)



Marscarpone Stuffed French Toast Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 32

VANILLA-BOURBON BRIOCHE:
2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup Bulleit bourbon
1 1/2 teaspoons active dry yeast
3 eggs
1/4 cup milk
8 tablespoons unsalted butter
BOURBON SYRUP:
1 cup 100 percent maple syrup
2 teaspoons Bulleit Bourbon
BRANDIED PEACHES:
1 1/2 cups brandy
3/4 cup sugar
1 1/2 cups water
2 large ripe peaches halved, pitted, and peeled
MASCARPONE FILLING:
1 pound mascarpone cheese
1 jar brandied peaches, diced, reserving 1/2 cup for presentation
EGG WASH:
4 eggs
1 cup milk
1/4 cup buttermilk
1/8 teaspoon salt
1 tablespoon cinnamon
2 tablespoons turbinado sugar
SMOKED BUTTER:
1 cup hickory chips
1/2 pound butter (Kerry Gold recommended)
Ice
Note: This is better performed outside the house

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



Peaches & Cream French Toast image

Wake up your sleepyheads with the wonderfully warm aroma of peaches and brown sugar in this delectable breakfast bake. -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons corn syrup
1 can (29 ounces) sliced peaches, drained
1 loaf (1 pound) day-old French bread, cubed
1 package (8 ounces) cream cheese, cubed
12 large eggs
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract

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.

Nutrition Facts :

More about "mascarpone stuffed french toast with peaches recipes"

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES - RECIPELER
2017-03-11  · Directions. 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.
From recipeler.com
Estimated Reading Time 1 min
Calories 456 per serving
See details


10 BEST FRENCH TOAST WITH MASCARPONE CHEESE RECIPES | YUMMLY
2022-05-03  · Croissant French toast with lemon Mascarpone cheese - two ways Viktoria's Table. smoked salmon, croissants, honey, mascarpone cheese, fresh raspberries and 13 more.
From yummly.com
See details


STRAWBERRY MASCARPONE STUFFED FRENCH TOAST | FOODAL
2019-04-17  · In a medium bowl, combine mascarpone cheese and powdered sugar, and stir until well combined. Using a slotted spoon, add the chilled strawberries to the bowl and mix gently to incorporate. Spread 1/2 cup strawberry filling between two slices of cooked French toast. Repeat with remaining filling and French toast slices.
From foodal.com
See details


BAKED BERRY MASCARPONE STUFFED FRENCH TOAST
2021-03-27  · Preheat oven to 350 degrees. Remove French toast from refrigerator while oven heats. With remaining 1/4 cup sugar and 1 tsp. cinnamon, mix together; sprinkle over the French toast. Bake, uncovered, 30-40 minutes, or until puffed and golden and a knife inserted in the center comes out clean.
From reluctantentertainer.com
See details


STUFFED FRENCH TOAST - FRESH OFF THE GRID
2020-12-07  · Quarter the strawberries and place in a bowl with 2 tablespoons sugar. Stir to coat. Let sit at least 10 minutes, until the berries begin to turn syrupy. In a separate bowl, thoroughly beat the eggs with the milk, a tablespoon of sugar, and cinnamon. In a nonstick pan over medium heat, warm a tablespoon of butter.
From freshoffthegrid.com
See details


LEMON AND MASCARPONE STUFFED FRENCH TOAST - ECLECTIC ENTERTAINING
Onto a cast iron griddle, if possible, heat to medium heat and melt butter and coconut oil. Cook stuffed bread, 6 at a time, about 2-3 minutes a side. Transfer cooked French Toast to a jellyroll pan and place in oven to keep warm. Repeat until all slices are cooked. Serve with warm peach sauce, berries and maple syrup, if desired.
From eclectic-entertaining.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES | RECIPE | PEACH …
Jul 27, 2014 - Lemon zest and mascarpone are stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. This recipe is great for breakfast and fancy enough for dessert.
From pinterest.com
See details


MASCARPONE-STUFFED FRENCH TOAST WITH BLACKBERRIES - WILLIAMS …
2020-02-16  · In a bowl, whisk together the mascarpone, sugar, lemon juice and vanilla. Spread 2 Tbs. of the mascarpone mixture on 4 of the bread slices, leaving a 1/4-inch plain border on all sides. Top with the remaining bread slices. To make the batter, in a bowl, whisk together the eggs, milk, vanilla and salt. Pour the batter into a baking dish.
From williams-sonoma.com
See details


MASCARPONE STUFFED FRENCH TOAST | THE LOCAL PALATE
2015-04-20  · 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.
From thelocalpalate.com
See details


MASCARPONE STUFFED PEACH FRENCH TOAST | ANYRECIPES.TOP
2021-09-22  · The ingredient of Mascarpone Stuffed Peach French Toast. 8 peaches u2013 10 fresh, peeled and pits removed, sliced into 1/2u2033 slices; 1 loaf dove Italian, Columbo bread; 1/2 cup butter ; 1 cup brown sugar lively brown is better to use; 8 ounces mascarpone cheese Italian; 6 tablespoons powdered sugar ; 1 lemon ; 8 jumbo eggs ; 1 1/2 cups milk ...
From anyrecipes.top
See details


10+ STUFFED FRENCH TOAST RECIPES | ALLRECIPES
2021-09-16  · Mascarpone-Stuffed French Toast With Peaches View Recipe "Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce," according to recipe creator Escapechef. "I love this recipe for breakfast but it could be fancy enough for dessert too." Peanut Butter and Banana French Toast
From allrecipes.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES - ALLRECIPES
2009-05-11  · This recipe is absolutely delicious! The only changes I made were: I used french bread instead of bollio, and I added regular sugar to the mascarpone in addition to the powdered, because I didn't think the confectioners cut it. Also, since it wasn't peach season, U used frozen peaches and it still came out really well. I'd recommend this recipe ...
From allrecipes.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES - THE MILK PAIL …
2020-06-20  · Step 1 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. Step 2
From milkpail.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES | ALLRECIPES
2022-04-20  · Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Ask the Community this link opens new tab Account Account Account Profile Saved Items Collections...
From allrecipesline.netlify.app
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES - REVIEW BY TRUTHKID
2010-10-02  · Made this for breakfast this morning, and it satisfied everyone's sweet tooth cravings. I had been meaning to make this while peaches were in season, but by the time breakfast came around I either had no mascarpone, or I ate all of the peaches. Instead, today I used canned pears instead of peaches, and orange zest instead of lemon, as I'm not …
From allrecipes.com
See details


MASCARPONE STUFFED FRENCH TOAST - JAYLYNN LITTLE
2021-04-03  · The french toast. Step 1. Slice the challah into 1 and 1/2 inch slices. Then carefully cut a slit down the flat side of the bread (as pictured) and spoon a generous amount of the mascarpone into the opening. Do this for all of the slices. Step 2. In a large bowl or pie dish whisk the eggs, vanilla extract, heavy cream, brown sugar, cinnamon ...
From jaylynnlittle.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES - FRENCH TOAST …
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.
From worldrecipes.org
See details


FRENCH TOAST STUFFED WITH MASCARPONE CHEESE
2016-02-25  · Instructions. In a large saucepan, combine the sugar, cornstarch, and salt. Whisk in water. Stir in the frozen berries and bring to a boil. Reduce heat to a medium and cook until mixture begins to thicken, stirring constantly. Remove from the heat and stir in fresh berries. Spread 2 tablespoons of mascarpone cheese on 6 slices of bread.
From grandmahoneyshouse.com
See details


RIPPED RECIPES - STUFFED FRENCH TOAST WRAP 6D4
Ripped Recipes - Quest Smore'S Stuffed French Toast Roll Ups. Eggless Crepes. Ripped Recipes - "Stuffed" French Toast. eatingclub vancouver: Roast Duck and Orange Crêpes with Orange-White ... Ripped Recipes - Stuffed Ezekiel French Toast. There Will Be A $5.00 Charge For Whining: Creating Frugal & Fancy ... Ripped Recipes - Stuffed French Toast ...
From mungfali.com
See details


MASCARPONE STUFFED PEACH FRENCH TOAST - LA BELLA VITA CUCINA
Place the hot, fried, stuffed bread on top of the peaches and caramel sauce in the 9" X 13" baking pan. In a medium mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, salt, and cinnamon. Pour this creamy mixture over the bread slices and cover with aluminum foil. Refrigerate for 8 hours or overnight.
From italianbellavita.com
See details


BAKED STUFFED PEACHES WITH MASCARPONE RECIPE - FOOD NEWS
How to cook Halve the peaches and arrange them in a tray. Mix all of the products for the filling and stuff the peaches. Place a slice of butter on top of each and pour on a little wine. Bake for 35 min. To make the mascarpone cream mixture, beat the powdered sugar with the yolks, add the wine and mascarpone.
From foodnewsnews.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACH COMPOTE
2018-07-11  · 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.
From olgasflavorfactory.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES - AMERICAN RECIPES
The recipe Mascarpone Stuffed French Toast with Peaches is ready in approximately 1 hour and is definitely an awesome vegetarian option for lovers of American food. One portion of this dish contains approximately 11g of protein, 18g of fat, and a total of 409 calories. This recipe serves 8. This recipe covers 10% of your daily requirements of ...
From fooddiez.com
See details


MASCARPONE FRENCH TOAST - THE FAUX MARTHA
2011-08-12  · To make this mascarpone style—start by making french toast, either your way or Kevin’s way. Whip up a half recipe of the orange mascarpone filling (serves 4) or use your leftovers from that Nectarine Tart you made. Schmear the filling in between 2 pieces of hot french toast. Add a touch of warm maple syrup.
From thefauxmartha.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES | RECIPESTY
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.
From recipesty.com
See details


STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL
2015-06-01  · Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel. Step 2. 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 …
From foodnetwork.ca
See details


MASCARPONE STUFFED FRENCH TOAST FOR A PEACHY MOM
2021-04-29  · 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.
From vegasonlyentertainment.com
See details


BLACKBERRY ALMOND MASCARPONE STUFFED FRENCH TOAST
2015-05-10  · In a small, combine the mascarpone cheese and blackberries. Stir them together, breaking apart the berries to releasing the juice in to the cheese. In a baking dish, whisk together the milk, melted butter, sugar, eggs, vanilla & almond extracts. Heat a large, heavy-bottomed skillet over medium heat, then coat in cooking spray or melt 2 ...
From thecrumbykitchen.com
See details


PEACHES AND CREAM STUFFED FRENCH TOAST - THE RETRO FOODIE
In a small sauce pot, heat the peaches, cinnamon, lemon juice, lemon zest, sugar and water over medium low heat for 10 minutes. In a wide bowl or pan whisk together the half and half, eggs, sugar, salt, and cinnamon. Spread the mascarpone cheese mixture over one side of each pieces of bread. Combine 2 pieces of bread together to make sandwiches.
From theretrofoodie.com
See details


STRAWBERRY MASCARPONE FRENCH TOAST - BEYOND SWEET AND SAVORY
2019-05-12  · Have your skillet on medium-high heat, add a knob of butter, let it melt, and swirl the skillet. Cut each slice to about ¾ of an inch. Dip the brioche slice quickly in the egg mixture and turn it over. Let it cook for about 2-2 ½ minutes on each side until golden.
From beyondsweetandsavory.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
Get Mozzarella Waffle Bites with Peach Salsa Recipe from Food Network. ... for extra crunch Serve with a peach, tomato and cilantro salsa topper Fresh or frozen peaches and cilantro easily mix into mild salsa ... Battered Fried Chicken and Waffles with Bourbon Tangerine Syrup ... Harry's Roadhouse Blue Cornmeal Waffles.
From crecipe.com
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES | RECIPE | PEACH …
Jul 5, 2020 - Lemon zest and mascarpone are stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. This recipe is great for breakfast and fancy enough for dessert.
From pinterest.ca
See details


MASCARPONE STUFFED FRENCH TOAST WITH PEACHES RECIPES
MASCARPONE STUFFED FRENCH TOAST WITH PEACHES RECIPE 2012-06-05 · 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.
From recipesforweb.com
See details


Related Search