In addition to pancakes, one of our go-to breakfasts (especially when we’re serving guests) is a version of our stuffed french toast.
Peach-Bourbon Stuffed French Toast by somethingwewhippedup.com
We’ve got a good system down now and it’s a breakfast we can bring together pretty quickly. We often change up the filling to go with the season: fresh blueberries, strawberries or apples all work well. The recipe below uses a peach filling with a bourbon cream cheese frosting. The combination is quite decadent! In fact, it seems like a dish you might need to go to a fancy brunch spot to enjoy. But guess what, it’s super easy to make right in your own home. Here’s how:
Peach-Bourbon Stuffed French Toast
Makes 8 pieces
- 4 peaches, diced
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon, divided
- 1 1/2 tablespoons vanilla extract (check out our recipe for homemade extract), divided
- 1 1/2 tablespoons grated orange zest, divided
- 8 ounces cream cheese, at room temperature
- 1/4 cup confectioners’ sugar, plus more for dusting
- 2 tablespoons bourbon
- 16 pieces of thick-cut (about 3/4-inch each) challah
- 6 eggs
- 2 tablespoons milk
- butter, as needed
1. Add the peaches, maple syrup, 1/2 teaspoon ground cinnamon and 1 tablespoon each vanilla extract and orange zest to a medium pot and toss to combine. Heat over medium, stirring occasionally, until bubbly. Reduce heat to low and let cook down while you’re prepping the rest of the breakfast.
2. Meanwhile, in a medium bowl, combine the cream cheese, confectioners’ sugar, bourbon and the remaining vanilla extract and orange zest. Whisk until smooth, then taste and adjust flavors as needed. Set aside.
3. Place the challah pieces in open pairs (like you would to make a sandwich) on a work surface. Make sure the bread pieces will line up when closed together (see below). Smear a bit of the cream cheese frosting on each piece and top half of them with a generous portion of the peach filling. Top with remaining bread to make a sandwich.
4. In a medium dish, whisk the eggs, milk and remaining ground cinnamon together. Place this bowl near your stove if you can and heat a large skillet over medium. Add about 1/2 tablespoon of butter to the hot skillet and let it melt. PIck up one of your french toast sandwiches and dip it into the egg mixture, making sure to coat all sides. Add to the pan and cook for 2 to 4 minutes or until brown, flip and cook until brown. Repeat with remaining french toast sandwiches. (*You may need to make additional egg mixture if your bread is soaking up a lot.)
5. Divide stuffed french toast among four plates and top each with a dusting of powdered sugar. Serve immediately with additional maple syrup and apple topping on the side if desired.
Prep for Stuffed French Toast (note there are apples in that pot, not peaches) by somethingwewhippedup.com
SWWU Tip 1: Making enough for a crowd? Keep prepared french toast in an oven heated to 200°F until you’re ready to serve them.
SWWU Tip 2: Extra bourbon cream cheese frosting can be stored covered in the fridge for up to a month.
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