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Peaches & Cream Stuffed French Toast

July 24, 2011

The only good thing about this summer heat is that the summer fruits soak up the sun and get filled with juicy deliciousness.  I had quite a few juicy peaches waiting to be eaten, so, when I had a half of a challah leftover from Shabbat, I decided it was time to get creative.  I’ve mentioned other uses for leftover challah, like cinnamon bread pudding, peanut butter banana french toast, and savory bread pudding.  This one is perfect for summer brunch or even a lovely dessert treat!

Ingredients
3 thick slices of day-old Challah
2 eggs
3 tablespoons milk
2 tablespoons white sugar
1 medium peach, finely chopped
3 tablespoons Peach Schnapps
2 teaspoons brown sugar
3 tablespoons fat free cream cheese
¼ teaspoon cinnamon
Extra peach & powdered sugar for garnish

Combine chopped peach, schnapps and brown sugar.  Let sit for 10 minutes.

Mash in cream cheese.  It’s easier to do this if you move the peaches out of the way and use the liquid that has accumulated in the bottom of the bowl. Mix until there aren’t any more clumps.  Now you’ve got the peaches and cream filling!

In each slice of Challah, cut a slice that goes to the bottom, but not all the way through.  Essentially, you’re slicing a little pocket.  If your slices are too thin to do this, or you’re having trouble, you can just make sandwiches with the filling.  I like doing the pocket because it holds together well in the pan and you get minimal filling oozage when you’re French toasting them.  Fill each pocket with 1/3 of the peaches and cream filling.

In a separate bowl, combine the eggs, milk and sugar.  Dunk each stuffed slice into the mixture until each side is softened.  Heat up a frying pan with a little cooking spray.  Add each slice.  Flip when lightly browned and brown the other side.

Serve with extra slices of peach and a sprinkle of powdered sugar.  No syrup necessary!

This is a sweet, rich and delectable use for this summery fruit. An amazing breakfast for a day when it’s too hot to go out!

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