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!
Servings 6 Servings
Calories 750kcal
Equipment
- GEMLON Disposable Icing Piping Bags and Tips Set, 100Pcs 12 Inch Plastic Pastry Bags Royal Icing Piping Bags, Cookies&Cupcake&Cake Decorating Tool Supplies with Frosting Bags&6 Tips&2 Couplers&2 Ties
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!
Nutrition
Serving: 1 | Calories: 750kcal | Carbohydrates: 29g | Protein: 13g | Fat: 62g | Saturated Fat: 36g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 216mg | Fiber: 3g | Sugar: 66g