Mascarpone Stuffed French Toast With Peach Compote

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French toast made with challah bread that is golden on the outside and fluffy and custard-like on the inside, stuffed with a sweet mascarpone filling and topped with a fresh peach compote.



Peach Compote:

  • 2 1/2 lbs peaches, pitted, peeled and chopped (about 4 1/2 cups chopped peaches)
  • 1/41/3 cup granulated sugar
  • 1 Tablespoon lemon juice

Cheese Filling:

  • 8 oz mascarpone cheese, room temperature
  • 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 1/22 Tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 45 Tablespoons butter, for cooking the French Toast


Peach Compote

  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.

Mascarpone Filling

  1. In a medium bowl, mix the mascarpone, sugar, salt and vanilla just until combined. Set aside.

Preparing the Bread

  1. 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.

Making the French Toast Custard

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

Cooking the French Toast

  1. Melt about 1 Tablespoon of butter in a nonstick skillet over medium heat.
  2. 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.
  3. 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.
  4. Serve with the peach compote.