Mascarpone Stuffed French Toast With Peaches

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 cook's note if you can't fine mexican bolillo rolls, use a loaf of french bread instead.