My Healthy Peach Quickie Stuffed French Toast Recipes

PEACH-STUFFED FRENCH TOAST

Steps:

• Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread., In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. , In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.

PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

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.

PEACH STUFFED FRENCH TOAST RECIPE

Steps:

• Begin by melting butter in a medium pan over medium heat. Add in sliced peaches with the brown sugar, cinnamon, and vanilla. Once it comes together and peaches begin to soften, add in some water (about 1/4c or less) to pick create a syrup.
• Remove peaches from heat after about 3-4 minutes (you do not want them to be super soft, you are only merging the flavors here)
• Take your slices of bread and carefully cut a "slot" in the center starting at the top (See photos) Gently pull back to create a pocket for your peaches.
• In a flat dish or bowl beat eggs with milk
• Gently stuff your bread with your cooked peaches (try to reserve some of the syrup)
• Dip both sides of bread in egg mix and place in pan over medium-high heat. Cook for about 3 mins each side (until golden).
• Remove from pan and serve topped with toasted walnuts, powdered sugar and reserved peach syrup!

PEACH FRENCH TOAST BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

MY HEALTHY PEACH QUICKIE (STUFFED FRENCH TOAST)

Steps:

• In a large, shallow bowl, beat together egg white, torani syrup, and water.
• Heat large non-stick skillet over medium flame and spray with non-stick spray.
• Put slices of bread in the bowl, flip over. This works best if the bread is kind of old and stale.
• Put into skillet and cook about 3-4 minutes per side or until it is nice and golden brown.
• Meanwhile, for the stuffing, cut the peach half into 8 wedges. Pour the maple syrup on top.
• Place into microwave safe dish and cover.
• Here's the fun part: Shake, shake, shake! Just trying to cover the slices :).
• Microwave on high for 1 minute. Stir. Microwave for 30-60 more seconds, depending on your microwave. You want the peaches to get really soft.
• Now, to prepare the toast: Place four peach wedges on each slice of bread--line them up on a half of the bread.
• Sprinkle with cinnamon. Fold over and kind of pat down. The edges will stick.
• ENJOY! you may want to eat this with a knife and a fork as it can get quite messy :).