Go Back
Peaches and Cream French Toast

Peaches and Cream Stuffed French Toast

French toast stuffed with mascarpone and honey and topped with a brown sugar peach compote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 4 people


Mascarpone filling

  • 12 oz. mascarpone
  • 3 tbsp honey
  • 1/4 tsp salt

Peach Compote

  • 16 oz. sliced peaches (frozen or fresh)
  • 1/4 tsp cinnamon
  • 2 tsp lemon juice
  • zest from 1 lemon
  • 3 tbsp sugar
  • 1 tbsp water

French Toast

  • 16 slices brioche bread
  • 2 cups half and half
  • 6 eggs
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • butter
  • powder sugar (optional)


  • In a small bowl mix the mascarpone with the honey and salt and set aside.
  • In a small sauce pot, heat the peaches, cinnamon, lemon juice, lemon zest, sugar and water over medium low heat for 10 minutes.
  • In a wide bowl or pan whisk together the half and half, eggs, sugar, salt, and cinnamon.
  • Spread the mascarpone cheese mixture over one side of each pieces of bread. Combine 2 pieces of bread together to make sandwiches.
  • Dunk each sandwich in the egg mixture for 30 seconds, flip and repeat twice until well soaked.
  • Heat a skillet of medium low heat. Add butter to the skillet and cook each sandwich for 3-4 minutes per side or until lightly browned and cooked in the center.
  • Serve hot with butter, and the warm peach compote. Garnish with powdered sugar.
Keyword brunch, easy breakfast