Recipe courtesy of Michelle Lebel
Episode: Connecticut
Peaches and Cream Stuffed French Toast
Total:
8 hr 40 min
Active:
40 min
Yield:
8 servings
Level:
Easy
Total:
8 hr 40 min
Active:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

  • Two 16-ounce jars peaches
  • 1 1/2 pounds cream cheese, at room temperature 
  • Two 14-ounce cans sweetened condensed milk 
  • 10 eggs 
  • 1 cup milk 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground nutmeg
  • 1 large orange, zested 
  • 2 loaves French bread 
  • 1 1/2 cups canola oil 
  • Pure maple syrup 
  • Whipped cream, for garnish
  • Fresh mint leaves, for garnish 

Directions

Drain the peaches in a strainer, then set aside in large bowl.

Put the cream cheese and condensed milk into a food processor. Puree on medium until they are well blended. Add the cream mixture to the peaches and gently fold them together.

In a separate medium bowl, beat the eggs. Then add the milk, cinnamon, sugar, nutmeg and orange zest.

Slice the loaves of bread lengthwise (do not cut all the way through, the loaf should open like a book). Pull out a little bit of the "fluffy" bread inside along the whole loaf. This will make more room for the filling.

Split the peaches and cream filing into thirds. Put aside one-third of the peach filling for later use. Spoon a third of the filing into each loaf of bread. Refrigerate the stuffed bread overnight. This allows the bread to set so that it won't separate during cooking time

Cut off and discard the ends of the bread. Use a serrated knife to slice the stuffed loaves into 1 1/2-inch slices.

In a frying pan, heat the oil until hot. Dunk the stuffed slices into the egg mixture and pan fry. Flip the slices over when they are golden brown. When both sides are done, remove the French toast from the pan and set on a paper towel to absorb excess oil for 1 minute.

Plate your French toast. Use the remaining peaches and cream mixture to top your cooked masterpiece! Drizzle with maple syrup. Garnish with whipped cream and fresh mint.

Cook's Note

During peach season fresh peaches may be used instead of canned.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Tuscan Stuffing

Recipe courtesy of Gabriele Corcos|Debi Mazar

Cocoa Whipped Cream

Recipe courtesy of Alton Brown

Stuffed Fera

Recipe courtesy of Alexandria Pertuiset

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c