Peaches & Cream French Toast Recipe

Make filling

In a medium bowl, beat the room-temperature cream cheese until smooth. Add mascarpone (or ricotta), powdered sugar, vanilla extract and lemon zest. Mix until fully combined, light and spreadable. Taste and adjust sugar or lemon if desired. Transfer to a piping bag or bowl, cover and refrigerate while preparing other elements.

Prepare peaches

Peel the peaches (blanch and shock if helpful), then slice into 1/4" wedges. Place sliced peaches in a shallow container or zip-top bag. Sprinkle with 2 tbs granulated sugar, lemon juice, a pinch of salt and 1 tsp bourbon (if using). Gently toss to coat. Seal or cover and refrigerate for at least 30 minutes and up to 2 hours to macerate and compress — the sugar draws out juice and softens them. Reserve any accumulated juices for plating or fold into the filling if desired.

Make syrup

In a small saucepan over medium heat combine 1 cup maple syrup and 1 tbsp unsalted butter. Warm gently until butter melts and syrup is glossy, 2–3 minutes. Remove from heat and stir in 2 tbs bourbon and 1/4 tsp finishing salt if using. Keep warm (very low heat) until ready to serve. Do not boil vigorously after adding bourbon to preserve aroma.

Prepare custard

In a wide shallow dish whisk together 6 large eggs, 1 cup whole milk, 1 cup heavy cream, 2 tbs granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon and a pinch of salt until smooth and well combined.

Assemble stuffed brioche

If using very thick brioche slices (1"), create a pocket for the sweet cream: using a small serrated knife, cut a slit through the side or top leaving a border so slices remain intact, or remove a small interior portion to form a cavity. Spoon or pipe approximately 2–3 tbs of the sweet cream filling into each brioche slice cavity, smoothing the top. For an un-stuffed option, spread filling on top of slices instead.

Soak brioche

Heat a large nonstick skillet or griddle over medium heat and add 1 tbs unsalted butter to melt. Working in batches, dip each stuffed brioche slice into the custard for about 10–15 seconds per side, pressing lightly so custard soaks into bread but not so long that it falls apart. Allow excess custard to drip off back into dish.

Pan-fry French toast

Add additional 1 tbs butter to skillet as needed between batches. Place soaked brioche slices in the hot skillet and cook 3–4 minutes per side, until golden brown and set, reducing heat if outsides brown too quickly and interior remains custardy. For thicker slices you can finish in a 350°F (175°C) oven for 6–8 minutes to ensure warmed through.

Plate and garnish

Place 1–2 slices of stuffed brioche on each plate. Spoon a generous amount of compressed peaches alongside or on top of the toast. Drizzle warm bourbon maple syrup over the toast and peaches. Dust with powdered sugar, add a small pat of softened butter if desired, and garnish with fresh mint leaves. Serve immediately.