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.