|From the Kitchen of "Chef" Norm
|Source (if known): Combination of recipes on the internet|
|My notes: I first made this in August 2012 and would make it again, especially for company.|
After searching on the internet and reading several recipes for peach stuffed
french toast, most were the type that you had to bake them.
Friends stopped by and left us some fresh Georgia peaches and we had left over french bread from a dinner. So, I went to work.
This recipe is not exact and I made it for three pieces of toast. Increase the size or quantites to what you want. Don't feel afraid to experiment.
Fresh peaches, I used 2. Diced half and mash half in a bowl.
Small amount of vanilla, I used about 1/2 teaspoon
Take the diced peaches and mash them in a bowl. Add about an equal amount of cream cheese (better to let it soften ahead of time). Remember, increase the amount for more people. Add a little sugar (I used about one teaspoon) ...Taste to see if it meets your tastes.
Take the french bread and cut it into rounds about 1" thick. In another bowl, break the eggs and beat them.
Add a little milk, a shake of ground cinnamon, and a little vanilla extract (it is strong so be careful). I don't recommend tasting this (raw eggs)
Cut a pocket in each slice of bread (don't cut through it) and stuff each piece with about 2 tablespoons of your peach mix.
Place in the bowl with the eggs for 5 to 10 seconds, then turn and repeat.
Take the bread out and place on a plate for at least a minute.
Preheat your pan or griddle and when hot, use a little butter and then place your bread slices on it. Cook about 4 to 5 minutes each side, just check it occasionally so it doesn't burn.. you want a nice golden crisp finish.