Mascarpone Stuffed French Toast With Peach Compote

This incredible breakfast is so beautiful and indulgent, it’s just like having dessert. The French Toast is made extra special by using challah bread, which is already so eggy and rich. It gets golden and crisp on the outside but doesn’t fall apart when cooked in the egg and milk mixture, becoming like a custard. Using only egg yolks keeps the flavor so clean, but if you want to use the entire egg, it will have that “eggy” flavor, which is great too:). I keep going back and forth between using whole eggs and only the yolks when making French Toast. Stuffed with a creamy and luscious mascarpone cheese filling, that melts a little bit into the bread and then oozes out when you break the French Toast open with your fork. The sweet and slightly tart peach compote is the perfect topping.

It’s so delicious, you might be serving this as the dessert at your next dinner party. 

Ingredients:

Peach Compote:

2 1/2 lbs peaches, pitted, peeled and chopped (about 4 1/2 cups chopped peaches)

1/4 – 1/3 cup granulated sugar

1 Tablespoon lemon juice

Cheese Filling:

8 oz mascarpone cheese, room temperature (or cream cheese)

1 Tablespoon granulated sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

French Toast:

6 thick slices challah bread (1 1/2 inches thick, each slice)

1 1/2 cups milk

3 egg yolks

1 1/2 – 2 Tablespoons granulated sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

4-5 Tablespoons butter, for cooking the French Toast

Instructions:

Place the peaches, sugar and lemon juice in a small saucepan. Bring to a boil, reduce the heat to a simmer and cook, uncovered, for about 15 minutes over medium low heat. Set aside. You can use a potato masher, blender or food processor to blend it up to a sauce consistency or keep it chunkier.

In a medium bowl, mix the mascarpone, sugar, salt and vanilla just until combined. Set aside. You can use cream cheese instead of the mascarpone cheese.

My favorite bread to use for French Toast is challah bread. It is the perfect consistency. It is soft and tender, but is sturdy enough not to fall apart when dipped in the egg and milk custard. Cut the challah bread into 1 1/2 inch pieces, then use a small but sharp paring knife to cut an opening in the center of each piece of bread, stopping just around the edges. Spread 1/6 of the cheese filling in the center of each piece of bread. (If you want the French Toast to be extra creamy and cheesy, use a little bit more mascarpone or cream cheese.)

Mix the milk, egg yolks, sugar, salt, vanilla in a shallow bowl or pie plate, big enough to fit the bread.

Melt about 1 Tablespoon of butter in a nonstick skillet over medium heat.

Dip each stuffed piece of bread for about 1-2 seconds in the milk and egg custard, allowing the excess to drip away, before placing it into the hot skillet. Cook for about 3 minutes, uncovered per side. Add about 1/2 Tablespoon more butter when flipping the French Toast over. Repeat with remaining bread and custard. If you are cooking a big batch of French Toast, you can keep it warm in a 200 degrees Fahrenheit oven. Place the cooked French Toast on a rack, so that it doesn’t get soggy in the oven.

Serve with the peach compote.

Mascarpone Stuffed French Toast With Peach Compote
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4-6
Ingredients
Peach Compote:
  • 2½ lbs peaches, pitted, peeled and chopped (about 4½ cups chopped peaches)
  • ¼ - ⅓ cup granulated sugar
  • 1 Tablespoon lemon juice
Cheese Filling:
  • 8 oz mascarpone cheese, room temperature
  • 1 Tablespoon granulated sugar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
French Toast:
  • 6 thick slices challah bread (1½ inches thick, each slice)
  • 1½ cups milk
  • 3 egg yolks
  • 1½ - 2 Tablespoons granulated sugar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • 4-5 Tablespoons butter, for cooking the French Toast
Instructions
  1. Place the peaches, sugar and lemon juice in a small saucepan. Bring to a boil, reduce the heat to a simmer and cook, uncovered, for about 15 minutes over medium low heat. Set aside. You can use a potato masher, blender or food processor to blend it up to a sauce consistency or keep it chunkier.
  2. In a medium bowl, mix the mascarpone, sugar, salt and vanilla just until combined. Set aside.
  3. Cut the challah bread into 1½ inch pieces, then use a small but sharp paring knife to cut an opening in the center of each piece of bread, stopping just around the edges. Spread ⅙ of the cheese filling in the center of each piece of bread.
  4. Mix the milk, egg yolks, sugar, salt, vanilla in a shallow bowl or pie plate, big enough to fit the bread.
  5. Melt about 1 Tablespoon of butter in a nonstick skillet over medium heat.
  6. Dip each stuffed piece of bread for about 1-2 seconds in the milk and egg custard, allowing the excess to drip away, before placing it into the hot skillet.
  7. Cook for about 3 minutes, uncovered per side. Add about ½ Tablespoon more butter when flipping the French Toast over. Repeat with remaining bread and custard. If you are cooking a big batch of French Toast, you can keep it warm in a 200 degrees Fahrenheit oven. Place the cooked French Toast on a rack, so that it doesn't get soggy in the oven.
  8. Serve with the peach compote.

2 Comments

  • Nadia from Canada

    This looks absolutely delicious! What a great idea, I must try this!! I have never heard of challah bread, do you have to buy it from a bakery or do regular grocery stores sell it too? Thanks Olga for a great recipe!

    • olgak7

      I buy challah bread in any regular grocery store, Nadia, you don’t need to go to a special bakery. Of course, I don’t know what is available in your grocery stores, I can only speak of what I know where we live. Challah is a very fluffy egg bread.

Leave a Comment