September is All American Breakfast Month! Here is a Yummy Twist on a Classic!!

In honor of September being “All American Breakfast Month” we wanted to start your month off right with something delicious from Boca Grove’s Executive Chef Dominick Laudia. Below is Chef’s Fresh Peach and Mascarpone Stuffed French Toast.

Ingredients

1 each fresh peach

2 tbls butter

2 tbls cinnamon sugar

½ cup mascarpone

1 tbls cinnamon sugar

2 slices Thick cut Challah or Texas toast

2 each eggs

½ cup milk

2 tbls cinnamon sugar

1 tbls vanilla extract

1 tsp orange zest

As needed butter

1 cup maple syrup

2 oz Bourbon

Method:

Dice ½ peach, sauté with 1 tbls of butter and cinnamon sugar till soft, chill.

Combine with mascarpone and additional cinnamon sugar.

Place inside sliced bread and chill for 30 minutes.

Make batter with eggs, milk, cinnamon sugar, vanilla and orange zest.

Dip in batter and sauté in pan with butter until golden brown on both sides.

Place in 350 degree oven for 5 minutes.

Reduce bourbon in pan by half, add syrup.

Take remaining half peach and cut into wedges.

Sauté in butter and cinnamon sugar.

To plate:

Cut French toast in half, garnish with a dollop of fresh whipped cream, mint, powdered sugar, strawberries and peach wedges. Drizzle with bourbon maple syrup.

It is delicious! Don’t believe us, make it for your next breakfast and you will agree. This will become your favorite way to eat the classic French toast.

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