Peach Stuffed French Toast



2 Kingsburg Orchards Yellow Peaches, pitted & thinly sliced
8 slices of slightly stale bread (this can be achieved by leaving the bread out overnight)
3 eggs
1 cup milk
1 tsp vanilla extract
4 oz cream cheese, at room temperature
3 Tbsp butter, at room temperature
1 cup powdered sugar
½ cup sliced or flaked almonds


Mix together the cream cheese, butter, and powdered sugar.

Spread a layer of the cream cheese mixture on one side of half of the pieces of bread.

Add a layer of sliced peaches. Top with the remaining bread.

Whisk together the eggs, milk, and vanilla. Dip the stuffed French toast into the egg mixture, coating all sides well.

Grill on a greased griddle heated to 300°F or a greased skillet over medium to medium-high heat until both sides are a crisp light golden-brown.

Tip: Place the peach side down first to give the fruit more time to cook. The cream cheese mix will melt over the fruit.

Heat oven to 400*F and in a glass pie plate, toast almond slices for a minute or so. Keep an eye on them so they don’t burn.

Dust the grilled French Toast with powdered sugar, sprinkle with toasted almond slices, and serve warm. Syrup optional.

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