Mascarpone Stuffed French Toast with Peaches

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. This recipe serves 8 but can be easily halved. Thank you All Recipes

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

• 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
• 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
• 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.
• If you can't fine Mexican bolillo rolls, use a loaf of French bread instead.