Stuffed French Toast With Pickled Peaches And Bourbon Caramel Recipes

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STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 Servings

Number Of Ingredients 25



Stuffed French Toast with Pickled Peaches and Bourbon Caramel image

Steps:

  • For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel.
  • For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
  • Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
  • For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
  • For the French toast: Preheat the oven to 300 degrees F.
  • Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
  • Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
  • Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes.
  • Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired.

1/2 cup Grade B pure maple syrup
1/4 cup white wine vinegar
3 ripe peaches, peeled, pitted and sliced into eighths
1/4 cup Grade B pure maple syrup
2 tablespoons unsalted butter
1/4 cup bourbon
3 ounces cream cheese, such as Philadelphia, at room temperature
3 ounces mascarpone cheese, at room temperature
2 tablespoons peach preserves
1 tablespoon clover honey
1/4 teaspoon ground cinnamon
Eight 1/2-inch-thick slices challah bread
4 tablespoons canola oil
4 slices thick-cut bacon, cut into lardons
6 large eggs plus 2 large egg yolks
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1 cup heavy cream
1 cup whole milk
2 tablespoons bourbon
4 tablespoons unsalted butter
Confectioners¿ sugar, for garnish
Fresh mint sprigs, for garnish

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.

Provided by Escapechef

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 1h

Yield 8

Number Of Ingredients 13



Mascarpone Stuffed French Toast with Peaches image

Steps:

  • 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.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 56.3 g, Cholesterol 179.5 mg, Fat 20.4 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 9.6 g, Sodium 91.9 mg, Sugar 26.4 g

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

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.

Provided by Lavender Lynn

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13



Mascarpone Stuffed French Toast With Peaches image

Steps:

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

Nutrition Facts : Calories 303.9, Fat 8.1, SaturatedFat 2.7, Cholesterol 145.2, Sodium 228.3, Carbohydrate 50, Fiber 3.2, Sugar 31.8, Protein 9.8

8 fresh peaches
1/2 cup sugar
4 pinches ground nutmeg
1/2 teaspoon ground cinnamon
4 mexican bolillo rolls
1 cup mascarpone cheese
6 tablespoons confectioners' sugar
1 lemon, zested
6 eggs
3/4 cup milk
1/2 teaspoon vanilla extract
2 teaspoons butter, as needed
2 teaspoons vegetable oil, as needed

MARSCARPONE STUFFED FRENCH TOAST RECIPE - (4.4/5)

Provided by LRay

Number Of Ingredients 32



Marscarpone Stuffed French Toast Recipe - (4.4/5) image

Steps:

  • VANILLA-BOURBON BRIOCHE: In bowl of stand mixer fitted with paddle attachment, add flour and sugar. Mix in vanilla and bourbon. In separate bowl, whisk yeast into eggs and milk. Add to flour mixture. Mix for 3 to 4 minutes on low speed, adding butter in thirds (at beginning, middle, and end). After each addition, allow butter to incorporate evenly before adding more. Pour batter into 9×5-inch buttered loaf pan. Let proof at room temperature for 1 hour, then cover and refrigerate overnight. Bake at 300˚F for 20 minutes. BOURBON SYRUP: Mix slowly and reserve. BRANDIED PEACHES: Combine brandy, sugar, and water in small pot. Bring to gentle boil. Stack peach halves in Mason jar. Pour hot liquid over peaches. Cover tightly with lid. Place in large pot and cover with water. Bring to boil and can for 20 minutes. Let cool and store in cool, dry place. MASCARPONE FILLING: Let mascarpone come to room temperature in mixing bowl. Whip mascarpone until slightly fluffy, then add diced peaches. EGG WASH: Combine eggs, milk, and buttermilk in mixing bowl then whisk thoroughly. Season with salt, cinnamon, and turbinado sugar. SMOKED BUTTER: Place chips in metal bowl. Set chips on fire with torch and let burn until coals begin to appear. Fill deep casserole dish ¼ full with ice. Place butter in shallow dish that will fit in casserole dish. Place it over ice. Pour smoldering chips onto exposed ice, then cover both pans with aluminum foil to trap smoke. Smoke 5 minutes, uncover, and whip butter in mixer until smooth. TO ASSEMBLE: Cut brioche into 8 ½-inch sandwich slices. Dredge slices in egg wash. Heat skillet over medium or medium-high heat and slowly cook slices with plenty of butter until toasted, about 4 minutes per side. Remove to a cutting board. Spread 4 slices evenly with whipped mascarpone and peaches. Top with other 4 slices. Remove to plate and top with smoked butter and drizzle with maple bourbon syrup.

VANILLA-BOURBON BRIOCHE:
2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup Bulleit bourbon
1 1/2 teaspoons active dry yeast
3 eggs
1/4 cup milk
8 tablespoons unsalted butter
BOURBON SYRUP:
1 cup 100 percent maple syrup
2 teaspoons Bulleit Bourbon
BRANDIED PEACHES:
1 1/2 cups brandy
3/4 cup sugar
1 1/2 cups water
2 large ripe peaches halved, pitted, and peeled
MASCARPONE FILLING:
1 pound mascarpone cheese
1 jar brandied peaches, diced, reserving 1/2 cup for presentation
EGG WASH:
4 eggs
1 cup milk
1/4 cup buttermilk
1/8 teaspoon salt
1 tablespoon cinnamon
2 tablespoons turbinado sugar
SMOKED BUTTER:
1 cup hickory chips
1/2 pound butter (Kerry Gold recommended)
Ice
Note: This is better performed outside the house

PEACH-BLUEBERRY FRENCH TOAST

Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day. -Judy Reagan, Hannibal, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 15



Peach-Blueberry French Toast image

Steps:

  • Pour butter into a greased 13x9-in. baking dish. Top with half of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup blueberries and remaining bread., In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg and salt; pour over bread. Arrange the remaining peaches and blueberries over top; cover and refrigerate for 2 hours or overnight., Remove from the refrigerator 30 minutes before baking. Place brown sugar and butter in a small microwave-safe bowl. Microwave on high for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once. Add corn syrup and cream; cook 1 minute longer or until bubbly, stirring once., Drizzle 1/2 cup caramel over top. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving; drizzle with remaining caramel.

Nutrition Facts : Calories 480 calories, Fat 19g fat (11g saturated fat), Cholesterol 171mg cholesterol, Sodium 502mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 12g protein.

3 tablespoons butter, melted
1 loaf (1 pound) French bread, cut into 20 slices
3-1/2 cups sliced peeled fresh or frozen peaches
1/2 cup fresh or frozen blueberries
6 eggs
2-1/2 cups 2% milk
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
CARAMEL:
1/2 cup packed brown sugar
1/2 cup butter, cubed
3 tablespoons corn syrup
3 tablespoons heavy whipping cream

PEACH-STUFFED FRENCH TOAST

With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches-and for busy hostesses with a hungry crowd to feed! -Julie Robinson, Little Chute, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 servings.

Number Of Ingredients 13



Peach-Stuffed French Toast image

Steps:

  • Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread., In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. , In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.

Nutrition Facts : Calories 267 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 368mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

1 loaf (1 pound) French bread, cut into 20 slices
1 can (15 ounces) sliced peaches in juice, drained and chopped
1/4 cup chopped pecans
4 large eggs
4 large egg whites
1-1/2 cups fat-free milk
3 tablespoons sugar
1-1/4 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
Maple syrup, optional

STUFFED FRENCH TOAST

Thick vanilla French toast stuffed with strawberry cream cheese filling, served like sundae with a split banana, fresh whipped cream, rainbow sprinkles and all the sauces. With inspiration from Serayah.

Provided by Food.com

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 17



Stuffed French Toast image

Steps:

  • FRENCH TOAST:.
  • In a small bowl, combine cream cheese and strawberry jam. Stir in sliced strawberries.
  • Cut a slit through the side of each slice of bread, without cutting all the way through, to create a pocket. Scoop strawberry filling into the pocket and press gently shut.
  • In a shallow bowl, whisk together egg, heavy cream, vanilla extract, brown sugar and cinnamon. Dunk each slice of bread into egg mixture, soaking each side. Shake off any excess liquid. Cook bread slices on a lightly greased nonstick griddle or skillet on medium heat until browned on both sides, about 2 minutes per side. Remove from heat.
  • FOR ASSEMBLY:.
  • Frame the French toast with the split banana. Sprinkle powdered sugar. Use all other ingredients to top like a sundae.

Nutrition Facts : Calories 610, Fat 30.8, SaturatedFat 17.7, Cholesterol 190.5, Sodium 438.6, Carbohydrate 72, Fiber 3.6, Sugar 26, Protein 13.6

2 tablespoons cream cheese
1 tablespoon strawberry jam
1/4 cup strawberry, sliced
2 slices French bread
1 egg
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon brown sugar
1 pinch cinnamon
cooking spray
1 banana, split lengthwise
2 tablespoons powdered sugar
whipped cream
chocolate syrup
caramel sauce
strawberry sauce
rainbow candy sprinkles

STUFFED OVERNIGHT FRENCH TOAST

Serve this Stuffed Overnight French Toast while the cream cheese is all warm and melty, and your houseguests will think they stumbled into a five-star B&B! Cinnamon swirl bread, cream cheese and fresh raspberries and blueberries make this Stuffed Overnight French Toast recipe truly delectable.

Provided by My Food and Family

Categories     Dairy

Time 12h50m

Yield 8 servings

Number Of Ingredients 7



Stuffed Overnight French Toast image

Steps:

  • Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
  • Whisk eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
  • Heat oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. sugar
8 slices cinnamon-swirl bread
4 eggs
1/2 cup milk
2 cups sliced fresh strawberries
1 cup blueberries

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From dinnerthendessert.com


CARAMEL APPLE-STUFFED VEGAN FRENCH TOAST - PICKLES & HONEY
Melt the vegan butter in a large frying pan over medium heat. Add the apple slices and coconut sugar; stir to combine. Simmer, stirring occasionally, until the liquid is gone and the apples are softened and golden. Stir in the lemon juice and remove from the heat. Stir in 2 tablespoons of the caramel sauce.
From picklesnhoney.com


STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL
Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel. Step 2. For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1 ...
From recipenet.org


CARAMEL AND CREAM CHEESE STUFFED FRENCH TOAST - DOUGHMESSTIC
Allow to rest 3-4 minutes. In a pan heated over medium, add a pat of butter until melted, then add the dredged brioche. Allow bread to brown on each side, roughly 3-4 minutes per side. Remove from heat when browned. Top with more caramel sauce, whipped cream, and chocolate shavings, if desired.
From doughmesstic.com


PEACHES & CREAM STUFFED FRENCH TOAST - SUPERMAN COOKS
In a bowl, place cream cheese, powdered sugar and 1 teaspoon almond extract and mix with electric mixer until fluffy. Set aside. Slice peaches and set aside.
From supermancooks.com


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