PEACH-STUFFED FRENCH TOAST

By Chef John Szymanski, Kroger Head Chef

Blue Ridge Mountains Region

 

 

 

 

 

 

 

 

INGREDIENTS

    1 (16-ounce) loaf Italian bread
    1/4 cup peach preserves
    1/3 cup chopped peaches
    1 (8-ounce) package cream cheese, softened
    4 large eggs
    1 1/2 cups whole milk
    1 teaspoon vanilla extract

DIRECTIONS

  1. Beat first 3 ingredients at medium speed with an electric mixer until light and fluffy.
  2. Cut ends from bread. Cut bread into 6 slices; cut a pocket through top crust of each slice.
    Stuff each slice evenly with cream cheese mixture; place in a 13×9-inch dish.
  3. Whisk together eggs, half and half, and vanilla; pour over bread slices.
    Cover and chill 30 minutes, turning once.
  4. Cook bread slices on a lightly greased griddle over medium-high 3 minutes on both sides until golden. Finish cooking in 350F oven for 10 minutes. Serve with butter pecan syrup.
  5. Butter Pecan Syrup: 1 Tbsp. butter 1/4 cup chopped pecans 1/4 cup maple syrup. Heat, then pour over French toast.

MORE RECIPES FROM CHEF JOHN

PIMENTO MAC & CHEESE
WITH CHICKEN & BROCCOLI

SHRIMP AND GRITS

 

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