Peach Cobbler Stuffed French Toast
This stuffed French toast is filled with a cinnamon sugar cheese mixture, dipped in a sweet custard, then topped with peach cobbler filling. Enjoy this decadent meal for breakfast or brunch!
If you are looking for more sweet dishes, then you have to check out the Southern Peach Cobbler recipe that inspired this one! And this Apple Glazed Pull-Apart Bread is another tasty addition to your next brunch.
Inspired by my Southern roots and my kids’ love for IHOP Stuffed French Toast, I have developed a Peach Cobbler Stuffed French Toast recipe. Everyone loves this sweet indulgence because it is like having dessert for breakfast or brunch!
Why we love peach cobbler French toast
Fill your home with the scent of warm cinnamon and juicy peaches and enjoy a hearty breakfast, brunch, or dessert. Once you make this stuffed French toast recipe, you will not want to order it from a restaurant ever again!
What is Stuffed French Toast?
Stuffed French toast is an elevated version of one of the most popular breakfast meals. It is just like classic French toast but SO MUCH better.
The exterior of stuffed French toast is the same as the original; brown and caramelized from a custardy mixture of eggs, milk, powdered sugar, cinnamon, and vanilla extract. However, the toast is filled with something yummy like sweetened mascarpone or cream cheese, fruit, or chocolate.
What is the best bread to use to make French Toast?
The best bread to use for stuffed French Toast is brioche bread. The bread you use should be thick, and slightly stale. This ensures that the bread absorbs the egg mixture and does not disintegrate or get soggy when cooked.
But if you consider both taste and texture, brioche bread is the best. Challah and French bread are great options too.
Ingredients for Peach Cobbler Stuffed French Toast
- Brioche bread: This bread is naturally fluffy and buttery which makes it perfect for the task at hand!
- Mascarpone cheese: I used this instead of cream cheese because it has a milder flavor and is creamier. Make sure this rich cheese is at room temperature for easy mixing.
- Peach Cobbler Filling: I took my favorite part of one of the yummiest desserts and placed it on top of my French toast! This filling turned topping is warm, gooey, and SO addicting! Peach cobbler filling is a delicious combination of frozen peaches, unsalted butter, brown sugar, granulated sugar, cinnamon, vanilla extract, nutmeg, a squeeze of lemon, and a pinch of salt.
How to Make Stuffed French Toast
Begin by slicing the brioche bread loaf into one-inch thick slices. Once sliced, use a small knife to cut a slit right in the top, middle of each one-inch slice. Do not cut all the way through the bread, just about 2 inches or so to form a hole.
Mascarpone Filling
Set the bread slices aside and begin on the filling. In a large mixing bowl add the room temperature cheese, powdered sugar, cinnamon, granulated sugar, and vanilla extract.
Use a large spoon or a hand mixer to fully combine the ingredients. The mixture should be smooth and creamy when it is all combined.
Peach Cobbler Topping
Place the mixture to the side then prepare the peach cobbler topping. Warm a medium saucepan over medium heat. Place the stick of butter into the pan so that it can melt.
Add the frozen peaches, brown sugar, granulated sugar, cinnamon, vanilla extract, nutmeg, squeeze of lemon, and pinch of salt directly into the pan.
Stir this all up until the peaches are mixed in with the butter and seasonings. Let the mixture simmer over medium while you build the French toast.
Be sure to stir the mixture every two to three minutes so that it does not burn. Add the water as needed if the mixture gets too thick. You want a “syrup like” consistency when it is done.
Filling the Stuffed French Toast
Add the cheese mixture to a piping bag, or large Ziploc bag with a slit in the corner. Pipe about two tablespoons of the cheese mixture directly into the hole that you created on the top of the brioche bread.
Continue this process until all of the bread slices are stuffed with the cheese mixture.
Egg Custard
Next, start on the custard to coat our French toast. Add the eggs, milk, powdered sugar, cinnamon, and vanilla extract into a flat bowl and whisk until combined.
Cooking the Peach Cobbler Stuffed French Toast
Warm a flat skillet over medium heat on the stove. Spray with non-stick spray if desired. Place a piece of the stuffed French toast directly into the egg mixture, flip it over to coat each side evenly. Place the coated French toast directly onto the hot skillet. Cook on each side for one to two minutes.
Be sure to coat the toast, and place it directly into the skillet. Do not let it set in the egg mixture, or set with the egg mixture on it- as this will create soggy French toast. Repeat this process for each slice.
Plate the stuffed French toast and pour some of the peach cobbler topping directly over it. Sprinkle with powdered sugar and top with whipped cream if desired!
Stuffed French Toast Ideas
There are so many ways to enjoy stuffed French toast. Consider adding these other fillings next:
- A “cheesecake” filling made with cream cheese
- Fresh berries
- Cherries
- Caramelized apples
- Nutella
For toppings, I would suggest:
- Whipped cream
- Banana slices
- Chopped nuts
- Powdered sugar
- Cinnamon sugar
Peach Cobbler Stuffed French Toast
Ingredients
- 1 loaf Brioche bread
- 1 cup Mascarpone cheese, room temperature (can substitute with cream cheese)
- 1/2 cup Powdered sugar
- 1/2 tablespoon Cinnamon
- 1/2 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract
Peach Cobbler Topping
- 1 stick of Butter, unsalted
- 3 cups Peaches, frozen
- 1 cup Brown sugar
- 1/4 cup Granulated sugar
- 1/2 tablespoon Cinnamon
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Nutmeg
- Squeeze of half a lemon
- Pinch of salt
- 2-3 tablespoons Water
Custard for French Toast
- 3 whole Eggs
- 1/2 cup Milk
- 1/4 cup Powdered sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
Instructions
Begin by slicing the brioche bread loaf into one inch thick slices. Once they are sliced, use a small knife to cut a slit right in the top, middle of each one inch slice. Do not cut all the way through the bread, just about 2 inches or so to form a hole.- Set the bread slices aside and begin on the filling. In a large mixing bowl add the room temperature cheese, powdered sugar, cinnamon, granulated sugar, and vanilla extract.
- Using a large spoon or a hand mixer, mix the cheese until it is fully combined with the other ingredients. The mixture should be smooth and creamy when it is all combined.
- Place the mixture to the side and get started on the peach cobbler topping. Warm a medium saucepan over medium heat. Place the stick of butter into the pan so that it can melt.
- Add the frozen peaches, brown sugar, granulated sugar, cinnamon, vanilla extract, nutmeg, squeeze of lemon, and pinch of salt directly into the pan.
- Stir this all up until the peaches are mixed in with the butter and seasonings. Let the mixture simmer over medium while you build the French toast.
- Be sure to stir the mixture every two to three minutes so that it does not burn. Add the water as needed if the mixture gets too thick. You want a "syrup like" consistency when it is done.
- Add the cheese mixture to a piping bag, or large Ziploc bag with a slit in the corner. Pipe about two tablespoons of the cheese mixture directly into the hole that you created on the top of the brioche bread.
- Continue this process until all of the bread slices are stuffed with the cheese mixture.
- Next, start on the custard to coat our French toast. Add the eggs, milk, powdered sugar, cinnamon, and vanilla extract into a flat bowl. Whisk this mixture well; until all of the eggs are combined with the other ingredients.
- Warm a flat skillet over medium heat on the stove. Spray with non-stick spray if desired.
- Place a piece of the stuffed French toast directly into the egg mixture, flip it over to coat each side evenly. Place the coated French toast directly onto the hot skillet. Cook on each side for one to two minutes.
- Be sure to coat the toast, and place it directly into the skillet. Do not let it set in the egg mixture, or set with the egg mixture on it- as this will create soggy French toast.
- Continue this process until all of the toast have been coated and cooked.
- Plate the stuffed French toast and pour some of the peach cobbler topping directly over it. Sprinkle with powdered sugar and top with whipped cream if desired!
Yum
I made this for brunch and I cannot wait to make it again for mother’s day, mom’s gonna love it!
The flavors of these stuffed frenchies were so damn good and I especially enjoyed how the cinnamon notes paired with that of the peach! Must make again!
I made this fab French toast for our Easter brunch and there wasn’t a crumb left behind. I’m making another batch this weekend so I can have it to myself!
I was so excited to try this recipe because I love the fact that it is inspired by peach cobbler. I was not disappointed at all. The flavors were perfect and my family loved it!
I made this french toast for an at-home brunch with friends and it was a hit! My friends couldn’t get enough of it!
The combination with the mascarpone cheese and peaches is amazing! We made this French toast for our Easter brunch and everyone asked for second helpings.
I’m so happy everyone enjoyed it!
I have never been much for french toast, but the cheese and peach filling on this version has made me a fan for life!
I was looking for a french toast recipe and stumbled upon this gem. I have never heard of such a combo, but I’m so glad I did. The peaches definitely elevated the french toast and brought a decadent brunch vibe. Will be making this again!
I agree! So glad you enjoyed it!
I knew I’d love this as it pairs two of my favorite dishes…French toast and peach cobbler. Wow! What a flavor combination. I made this for a friends brunch and they were blown away. Can’t wait to make this again!
So happy everyone enjoyed it!
So exceptionally good!
I feel like mascarpone is an underrated cheese, so I was excited to find this recipe. I’m a sucker for anything peach cobbler, but when I stuffed the brioche with it, I was swooning at how good it was. Such a great recipe.
I agree, mascarpone doesn’t get the credit it deserves! Thanks for trying it out!