Peaches and Cream Stuffed French Toast

Recipe courtesy of Michelle Lebel
Show: Road Trip with G. Garvin Episode: Connecticut
TOTAL TIME: 9 hr
Prep: 40 min
Inactive Prep: 8 hr
Cook: 20 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

Notes

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

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.