Peach and Pecan Stuffed French Toast
- 1 pckg (8oz/250 g) brick style cream cheese, at room temperature
- 3/4 cup icing sugar, sifted
- 1 tsp freshlysqueezed lemon juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of fine sea salt
- 4 thick (1 1/2-inch) slices cut from a large loaf of white bread
- 1/4 cup chopped pecan
- 2 large fresh peaches, pitted and cuto into 1/2-inch slices
- 4 large eggs
- 1/2 cup whole milk
- 2 Tbsp unsalted butter, softened, for frying
- Icing sugar for dusting
- In a medium bowl and using an electric mixer, beat together the cream cheese, icing sugar, lemon juice, vanilla extract, cinnamon and salt until smooth. Set aside.
- Using a sharp, serrated knife, cut into one side of one slice of bread to create a pocket, beign careful not to cut through the crust on the other three sides. Repeat with the remaining slices of bread.
- Spread one-quarter of the cream cheese mixture in the pocket of each slice of bread. Divide the pecans among the pockets, distributing them evenly over the cream cheese mixture.
- Divide the peach slices among the pockets. Press the bread slices gently to seal the pockets and prevent the filling from falling out
- Preheat the oven to 250ºF. Put a rimmed baking sheet in the oven to warm.
- In a shallow dish, whisk together the eggs and milk.
- Dip the stuffed bread slices into the egg mixture, letting each slice soak for about 30 seconds on each side.
- In a large skillet, melt the butter over medium heat. Fry the French toast, in batches if necessary, until each slice is deep golden brown on both sides, about 3 minutes per side.
- As each batch browns, transfer it to the oven to keep warm while you cook the remaining French toast. Dust with icing sugar and serve warm.