Lemon and Mascarpone Stuffed French Toast

Step 1

For the Peach Sauce: place peaches, juice, sugar and cinnamon in medium saucepan and heat to boiling. Reduce heat and simmer for ten minutes. Remove from heat and stir in rum. If making the night before, chill once it reaches room temperature. Reheat the next day on low heat.

Step 2

For the French Toast: Preheat oven to 300 degrees. Cut a horizontal slice into the side of each piece of bread to make a pocket.

Step 3

In a medium bowl, stir together mascarpone, powdered sugar, lemon zest, lemon juice and salt. Mix well. Place about a tablespoon of the mascarpone mixture into each bread pocket and squeeze the opening shut. No toothpicks necessary.

Step 4

Into a deep mixing bowl, add eggs and whisk with wire whisk. Add milk and vanilla and whisk well. Place mixture in a deep pie dish. Gently dip each bread slice into the milk mixture taking care to coat all sides. If making the day before, place bread slices in a deep glass dish. Once all slices have been coated, pour any extra egg mixture over the tops of the bread in pan. Cover and refrigerate overnight.

Step 5

Onto a cast iron griddle, if possible, heat to medium heat and melt butter and coconut oil. Cook stuffed bread, 6 at a time, about 2-3 minutes a side. Transfer cooked French Toast to a jellyroll pan and place in oven to keep warm. Repeat until all slices are cooked. Serve with warm peach sauce, berries and maple syrup, if desired