Description
Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.
Ingredients
- 8 fresh peaches
- ½ cup sugar
- 4 pinches ground nutmeg
- ½ teaspoon ground cinnamon
- 4 Mexican bolillo rolls
- 1 cup mascarpone cheese
- 6 tablespoons confectioners’ sugar
- 1 lemon, zested
- 6 eggs
- ¾ cup milk
- ½ teaspoon vanilla extract
- 2 teaspoons butter, or as needed
- 2 teaspoons vegetable oil, or as needed
Instructions
- 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. Remove from heat.
- Meanwhile
- cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. 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.
- Stir together the mascarpone
- confectioners’ sugar
- and lemon zest until smooth. Scoop this mixture into a small plastic bag. 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.
- 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. Serve hot with the warm peach sauce.
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 8