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Peach and Mascarpone Stuffed French Toast

1/2 cup (125 mL) mascarpone cheese
1 tbsp (15 mL) honey
1/2 tsp (2 mL) vanilla extract
1 tsp (5 mL) lemon zest
4 eggs
2/3 cup (160 mL) milk
1/2 tsp (2 mL) ground cinnamon
1 tbsp (15 mL) butter (as needed)
8 thick slices day old French bread
1 can (14oz / 398 mL) California cling sliced peaches, drained and patted dry
Maple syrup for serving

In a small bowl, whisk together mascarpone cheese, honey, vanilla and lemon zest. Set aside.

In a medium, wide bowl beat together eggs, milk and cinnamon. Melt butter in a skillet over medium high heat. Dip bread into egg mixture, turning both sides to coat evenly. Cook each slice until lightly browned on both sides, and egg is cooked throughout.

Layer French toast slices with 1 tbsp (15 mL) mascarpone mixture, and top with sliced peaches.
Create a layered stack with as many slices of French toast and toppings as you like!

Serve immediately with warm maple syrup.

Makes 8 slices.

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