STUFFED PEACH BREAD FRENCH TOAST
Homemade Peach Ice Cream Bread is stuffed with cream cheese and caramelized peaches to create some serious French toast goodness!
Provided by Maegan - The BakerMama
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large skillet, over medium-low heat, melt 2 tablespoons of the butter. Add the brown sugar and stir about 30 seconds. Add the peaches and cook, stirring frequently, for 3-5 minutes. Stir in the cream and simmer for 2 minutes. Transfer peaches and sauce to a bowl.
- Preheat over to 200°F. Place all of the bread on a cutting. Spread each slice with some cream cheese. Using a fork, divide the peaches evenly among half of the bread slices. Keep sauce from peaches to pour over French toast. Place another slice, cream cheese side down, onto the peaches and press gently.
- In a shallow bowl, beat the eggs and cinnamon. Working one at a time, soak the sandwiches in the egg mixture for a few minutes on each side.
- Melt 1 tablespoon of the remaining butter in a large skillet (or the skillet you used to caramelize the peaches). Fry the sandwich over medium high heat, 3 to 4 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining butter and sandwiches.
- Serve warm with leftover caramelized peach sauce, maple syrup, whipped cream and more peaches!
GRANDMA'S PEACH FRENCH TOAST
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
Provided by SUDEMERS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
- Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g
MASCARPONE STUFFED FRENCH TOAST WITH PEACHES
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
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
PEACHES AND CREAM FRENCH TOAST BAKE
This is a rich, sweet, and savory breakfast or brunch dish. The sweetness of the peaches complements the creamy textures of cream cheese and eggs. Using a full-bodied bread like brioche will add even more flavor to this meal, but anything nice and thick is recommended. Top with a dollop of fresh whipped cream and orange zest.
Provided by ChefAnnetteWilmingtonNC
Categories Breakfast and Brunch French Toast Recipes
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
- Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
- Bake in the preheated oven until edges are golden, about 45 minutes.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 52.7 g, Cholesterol 308.4 mg, Fat 35.2 g, Fiber 3.5 g, Protein 22.2 g, SaturatedFat 15.6 g, Sodium 719 mg, Sugar 12.1 g
PEACH STUFFED FRENCH TOAST
I love peaches in just about everything. I have always liked french toast and peaches together and lost my mothers recipe so I went looking on the internet for a good recipe and found this recipe on Allrecipes. The recipe and picture belong to All-Recipes. Just looking at the picture makes my mouth water! I can't wait to make...
Provided by Eileen Hineline
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 13
Steps:
- 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Tip***** If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.
PEACH FRENCH TOAST BAKE
Provided by Ellie Krieger
Time 8h55m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 144 milligrams, Sodium 288 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 13 grams
PEACH STUFFED FRENCH TOAST RECIPE
Stuffed french toast filled with fresh peaches cooked with a little brown sugar and cinnamon. Finished with toasted walnuts to add texture to every bite!
Provided by Melissa
Categories Breakfast
Time 15m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 868 calories, Carbohydrate 147 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 22 grams fat, Fiber 8 grams fiber, Protein 24 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 992 grams sodium, Sugar 60 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
PEACH FRENCH TOAST
Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. -Geraldine Casey, Anderson, Indiana
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 547 calories, Fat 22g fat (12g saturated fat), Cholesterol 202mg cholesterol, Sodium 438mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 2g fiber), Protein 10g protein.
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PEACHES AND CREAM STUFFED FRENCH TOAST - TWO PEAS
From twopeasandtheirpod.com
Reviews 88Total Time 20 minsEstimated Reading Time 6 mins
- To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with peach slices. Make two French toast "sandwiches."
- In shallow pan or pie plate, beat eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side.
- Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced peaches and maple syrup.
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- Heat oven to 425°F. Generously spray 15x10x1-inch baking pan with nonstick cooking spray. In small bowl, beat cream cheese and powdered sugar until well blended. Spread mixture on one side of each slice of bread. On 6 of the bread slices, arrange peach slices evenly over cream cheese mixture. Top with remaining bread slices, cream cheese side down; press down firmly.
- In shallow bowl, combine eggs, milk and vanilla; beat well. Dip each sandwich in egg mixture, soaking both sides; place in sprayed pan. Pour any remaining egg mixture over filled sandwiches.**
- Bake at 425°F. for 10 minutes. Turn French toast; bake an additional 10 minutes or until both sides are browned and crisp. Let stand 5 minutes before serving. Serve with syrup. Store any remaining French toast in refrigerator.
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