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Mascarpone Stuffed French Toast with Peaches

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Makes: 8 servings adjust
Delicious and decadent. Great for breakfast, fancy enough for dessert. You can use different types of bread- Bolillo rolls if you can get them, or just slices of regular french toast with the fililng in between slices, like a sandwich.



  • 8 Peaches, Peeled, sliced, pitts removed. Catch all the juices.
  • 12 cup Sugar
  • 4 pinches Nutmeg
  • 12 teaspoon Ground Cinnamon

Step 1

Place peeled, sliced peaches into heavy saucepan, catching all the juices. Stir in the sugar, nutmeg, and cinnamon. Cook over medium heat until bubbly. Continue cooking, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.


  • 4 Bollilo Bread, (Mexican rolls), or other type of bread

Step 2

Slice off the ends of the rolls, slice rolls in to 1 and 1/4 inch thick slices. Cut a pocket into each slice of bread, leaving 3 sides intact. (If you are going sandwich style, just slice the bread).


  • 1 cup Mascarpone
  • 6 tablespoons Confectioner's (Icing) Sugar
  • 1 Lemon, Zested

Step 3

Stir these ingredients together until smooth. You can use a plastic bag to pipe it into the rolls, if needed.


  • 12 teaspoon Vanilla Extract
  • 34 cup Whole Milk
  • 6 Eggs

Step 4

Whisk these ingredients together. Dip each piece of bread into the batter.


  • 2 teaspoons Butter, or vegetable oil. As need, for cooking toast

Step 5

Melt butter over medium heat. Place bread into skillet. Cook until brown on both sides. Serve with the warm peach sauce. If going toast slices, add the marsacpone mixture when you are done frying all of the bread; otherwise it gets too liquidity. Serve with Coffee & Juice. Enjoy.
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