Could French toast get any more decadent? If you find cutting the pockets in the bread slices difficult, pop the bread slices in the freezer for 20 minutes first. The slightly frozen bread will slice more cleanly.
Makes 4 servings
Prep time: 30 minutes
Cooking time: about 6 minutes per batch
INGREDIENTS
- 1 pkg (8 oz/250 g) brick-style cream cheese, at room temperature
- ¾ cup icing sugar, sifted
- 1 tsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- Pinch of fine sea salt
- 4 thick (1 ½-inch) slices cut from a large loaf of white bread
- ¼ cup chopped pecans
- 2 large fresh peaches, pitted and cut into ½-inch slices
- 4 large eggs
- ½ cup whole milk
- 2 Tbsp unsalted butter, softened, for frying
- Icing sugar for dusting
INSTRUCTIONS
- In a medium bowl and using an electric mixer, beat together the cream cheese, icing sugar, lemon juice, vanilla extract, cinnamon and salt until smooth. Set aside.
- Using a sharp, serrated knife, cut into one side of one slice of bread to create a pocket, being careful not to cut through the crust on the other three sides. Repeat with the remaining slices of bread.
- Spread one-quarter of the cream cheese mixture in the pocket of each slice of bread. Divide the pecans among the pockets, distributing them evenly over the cream cheese mixture.
- Divide the peach slices among the pockets. Press the bread slices gently to seal the pockets and prevent the filling from falling out.
- Preheat the oven to 250ºF. Put a rimmed baking sheet in the oven to warm.
- In a large shallow dish, whisk together the eggs and milk.
- Dip the stuffed bread slices into the egg mixture, letting each slice soak for about 30 seconds on each side.
- In a large skillet, melt the butter over medium heat. Fry the French toast, in batches if necessary, until each slice is deep golden brown on both sides, about 3 minutes per side.
- As each batch browns, transfer it to the oven to keep warm while you cook the remaining French toast.
- Dust with icing sugar and serve warm.
