Peach and Pecan Stuffed French Toast
Back to Recipes & MoreIngredients
- 1 pkg (8oz/250 g) brick-style cream cheese, at room temperature
- ¾ cup (90 g) Redpath® Icing Sugar, sifted
- 1 tsp (5 ml) lemon juice, freshly squeezed
- 1 tsp (5 ml) pure vanilla extract
- ¼ tsp (1 g) ground cinnamon
- ⅛ tsp (1 g) salt
- 4 thick (1½-inch) slices cut from a large loaf of white bread
- ¼ cup (30 g) chopped pecans
- 2 large fresh peaches, pitted and cut into ½-inch slices
- 4 large eggs
- ½ cup (125 ml) whole milk
- 2 tbsp (28 g) unsalted butter, softened, for frying
- Redpath® Icing Sugar for dusting
Instructions
Step 1
In a medium bowl and using an electric mixer, beat together the cream cheese, Redpath® Icing Sugar, lemon juice, vanilla extract, cinnamon and salt until smooth. Set aside.
Step 2
Using a sharp, serrated knife, cut into one side of one slice of bread to create a pocket, being careful not to cut through the crust on the other three sides. Repeat with the remaining slices of bread.
Step 3
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.
Step 4
Divide the peach slices among the pockets. Gently press the opening of each pocket together to seal and prevent the filling from falling out.
Step 5
Preheat the oven to 250ºF (121°C). Put a rimmed baking sheet in the oven to warm.
Step 6
In a shallow dish, whisk together the eggs and milk.
Step 7
Dip the stuffed bread slices into the egg mixture, letting each slice soak for about 30 seconds on each side.
Step 8
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.
Step 9
As each batch browns, transfer it to the oven to keep warm while you cook the remaining French toast. Dust with Redpath® Icing Sugar and serve warm.
