Posted by: njbrown | July 9, 2012

Peach and Mascarpone – Stuffed French Toast


Peach and Mascarpone – Stuffed French Toast

I am not a breakfast person, but a couple of years ago on a Restaurant Makeover episode, David Adjey, made peach-stuffed French toast that looked really delicious. I think he also stuffed the toast with a mascarpone mixture, but that part is hazy. I’ve thought of this dish from time to time, but seeing pictures of breakfast dishes from a new blog about a couple starting a B & B in a beautiful, historic mansion in Virginia, Belle Grove Plantation Bed and Breakfast – motivated me to try making it. I was unable to find David’s recipe, but my version should be close. It is creamy, crisp, sweet- but with a slight lemon flavor in the mascarpone mixture – and has spiced peaches inside and out. It is a truly decadent dish, and wonderful in peach season.

According to Wikipedia, “In France, Belgium, New Orleans, Acadiana (I never heard that term before), Newfoundland and the Congo, French toast is called pain perdu, which means “lost bread” in French. It is called “lost bread” because it is a way to reclaim stale or “lost” bread.” The article goes on to say that in French-speaking Canada, it is known as “pain doré”, “golden bread”; and the most popular topping is maple syrup. In France, apparently, “French toast” (pain perdu) is eaten as a dessert. The French are so wise.

(Makes 4 slices)

Ingredients:

  • 6 -8 fresh peaches
  • ½ cup maple syrup
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup mascarpone cheese
  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon milk
  • ¼ teaspoon vanilla extract
  • ½ lemon, zested
  • 3 eggs
  • ¼ cup and 2 tablespoons milk or cream
  • 1 tablespoon sugar
  • 1 teaspoon butter, or as needed
  • 1 teaspoon vegetable oil, or as needed
  • 1 Loaf of day-old brioche, challah, or white bread (like Italian), unsliced
  • ½ cup heavy cream sweetened to taste and whipped
  • ¼ cup pecan pieces

Note: I found the amount of mascarpone in each serving perfectly fine, but my husband adores mascarpone, and suggests twice the amount would be even better. If you are like George, just double the mascarpone mixture ingredients.

Directions:

  1. Preheat oven to 300 degrees.
  2. Slice peaches. Over medium heat, cook peach slices with cinnamon and nutmeg in maple syrup about 4 minutes. Set aside. Reheat just before topping finished toast.
  3. Mix together mascarpone, 1 Tbl milk, 1 Tbl confectioners’ sugar and lemon zest. (I just mixed these with a spatula.)
  4. I find it easier to cut the pockets while the slices are still attached to the loaf. To do this, using a serrated knife, cut both heels off the loaf. Move the knife over ½ inch from one end, and cut down from the top to about ¼ inch from the bottom. Move the knife over another ½ inch and cut all the way from top to bottom. This makes one slice with pocket. Repeat until you have four slices with pockets.
  5. Spread approximately 2 tablespoons of the mascarpone mixture on one side of each pocket. Put 3 to 4 peach slices in each pocket on top of the mascarpone. Reserve remaining peach mixture to top finished French toast.
  6. In a shallow dish, whisk together the eggs, milk, vanilla, and 1 Tbl sugar.
  7. Heat up a large non-stick skillet over medium-heat.
  8. Place two or three slices of bread in the batter and let soak for 5 seconds. Flip over and soak again for 5 seconds. Remove the bread from the batter and place on a plate. Let the bread stand for 1 minute so the batter can soak in. Add a tablespoon of butter and a tablespoon of vegetable oil to the pan. Bring pan to medium heat.
  9. Place the soaked bread into the hot pan. If all pieces cannot be fried at once, place one group in pan and then start soaking the next pieces as described above.
  10. Cook each side until a light golden brown. Place on a cookie sheet or wire rack. When all the pieces have been fried, place the cookie sheet in the oven and bake for 10 minutes.
  11. Remove from oven and top each serving with the sliced peach/syrup mixture, whipped cream and pecan pieces. Each piece of toast may be served whole, or cut in two. Again, using a serrated knife makes cutting easier.
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Responses

  1. This is my cup of tea! I would love this for dessert. The lemon in the marscapone must be refreshing. Love your blog Nancy, always something wonderful!

    • You are so sweet, Jane! Where exactly do you live? My father was raised in Bridgeville, and my mother grew up in Carnegie. Because my father was in the Navy, we only had occasional visits, but I was born in Pittsburgh, so have a strong tie.

      Best wishes,

      Nancy

      • I live in Sharpsburg, near the Highland Park Zoo. I am about 30 minutes away from Carnegie. What a small world!

      • Very small!

        Nancy


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