Mascarpone Stuffed French Toast with Peaches

Vegetarian
Health score
2%
Mascarpone Stuffed French Toast with Peaches
60 min.
8
413kcal

Suggestions


Indulge in a delightful morning treat with our Mascarpone Stuffed French Toast with Peaches! This vegetarian dish is perfect for brunch gatherings or a cozy breakfast at home. Imagine sinking your teeth into thick slices of bolillo rolls, expertly stuffed with a creamy mascarpone filling, and then perfectly golden-brown on the outside. The addition of fresh peaches, simmered to create a luscious syrup, elevates this dish to a whole new level of deliciousness.

With a preparation time of just 60 minutes, you can easily whip up this decadent meal for up to eight people, making it an ideal choice for family gatherings or weekend get-togethers with friends. Each serving is a satisfying 413 calories, allowing you to enjoy a rich and flavorful breakfast without the guilt.

The combination of warm, sweet peaches and the rich, creamy mascarpone creates a symphony of flavors that will tantalize your taste buds. The hint of cinnamon and nutmeg adds a warm, comforting touch, making this dish a perfect way to start your day. Whether you’re looking to impress your guests or simply treat yourself, this Mascarpone Stuffed French Toast with Peaches is sure to become a beloved favorite in your breakfast repertoire!

Ingredients

  • tablespoons powdered sugar 
  •  eggs 
  • 0.5 teaspoon ground cinnamon 
  • pinches nutmeg 
  •  lemon zest 
  • cup mascarpone cheese 
  • 0.8 cup milk 
  •  peaches fresh
  •  portugese rolls 
  • 0.5 cup sugar 
  • 0.5 teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • knife
  • whisk
  • ziploc bags

Directions

  1. Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes.
  2. Remove from heat.
  3. Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices.
  4. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
  5. Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag.
  6. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
  7. Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides.
  8. Serve hot with the warm peach sauce.

Nutrition Facts

Calories413kcal
Protein10.53%
Fat39.39%
Carbs50.08%

Properties

Glycemic Index
37.04
Glycemic Load
25.91
Inflammation Score
-6
Nutrition Score
9.7830435089443%

Flavonoids

Cyanidin
2.88mg
Catechin
7.38mg
Epigallocatechin
1.56mg
Epicatechin
3.51mg
Epigallocatechin 3-gallate
0.45mg
Kaempferol
0.33mg
Quercetin
0.99mg

Nutrients percent of daily need

Calories:412.57kcal
20.63%
Fat:18.26g
28.09%
Saturated Fat:9.49g
59.33%
Carbohydrates:52.21g
17.4%
Net Carbohydrates:49.18g
17.88%
Sugar:34.52g
38.36%
Cholesterol:153.63mg
51.21%
Sodium:237.19mg
10.31%
Alcohol:0.09g
100%
Alcohol %:0.04%
100%
Protein:10.99g
21.97%
Iron:6.45mg
35.86%
Vitamin A:1099.26IU
21.99%
Selenium:13.84µg
19.78%
Vitamin B2:0.23mg
13.74%
Phosphorus:122.69mg
12.27%
Fiber:3.03g
12.13%
Calcium:98.58mg
9.86%
Vitamin E:1.46mg
9.72%
Vitamin C:7.14mg
8.65%
Vitamin B5:0.82mg
8.24%
Potassium:267.08mg
7.63%
Copper:0.15mg
7.44%
Manganese:0.14mg
6.97%
Vitamin B12:0.42µg
6.95%
Vitamin B3:1.27mg
6.35%
Folate:25µg
6.25%
Vitamin D:0.91µg
6.08%
Zinc:0.88mg
5.88%
Vitamin B6:0.11mg
5.5%
Magnesium:19.84mg
4.96%
Vitamin K:4.71µg
4.48%
Vitamin B1:0.06mg
4.28%
Source:Allrecipes
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