Decadent and sweet, this stuffed French toast features a creamy chocolate filling, topped with juicy peaches, whipped cream, and pecans for an indulgent weekend breakfast or brunch.
This post is sponsored by Chocolove. Thank you for loving and supporting both me and some of my favorite brands here!
Growing up in a farming community in Colorado, the summers were a magical time of picking strawberries and raspberries at U-pick farms and visits to the massive farmer’s stands for fresh corn, tomatoes, and cucumbers. My siblings and I would spend at least one day every summer snapping bushels of green beans, skinning giant bags of roasted peppers, or pitting cherries to pack away in the freezer for winter. But the most exciting farmer’s market stops were when the Palisade peaches were in season. They were massive, with soft, deeply colored skins that held the most tender, juiciest fruit that had been picked when perfectly ripe and were better than any candy.
When we moved to Georgia after we got married, I was excited to be moving somewhere known for it’s peaches. I mean, you don’t earn the nickname “The Peach State” for no reason, right? So you can imagine my disappointment the first summer of living here when I came home from the grocery store with ten pounds of peaches and…they were horrible. Instead of bursting with juicy freshness, every single one was bland, mushy, and mealy. It was a bit disillusioning, as you can imagine, and the next couple of summers I would half-heartedly try a few from the supermarket but was always disappointed by lackluster fruit.
Then, last summer, I discovered the peach vendors at the local farmer’s markets. And my faith in humanity (or at least peaches) was restored. They weren’t the same as my beloved Palisades, but the perfectly ripened tender firmness was there, and I bought so many that my husband’s eyes grew incredibly large. But none of them went bad-- we ate ourselves happy, and I froze the rest.
And while I love just eating a good peach straight off it’s pit, I also love baking and creating new things with them too. So when the lovely people at Chocolove asked me to create something delicious featuring their Milk Chocolate with Peaches & Pecans, my mind started spinning with so many different ideas. We settled on this stuffed French toast, perfectly decadent and sweet and peachy.
The beauty of this is you can make it up the night before, and then just bake the morning you want to serve and eat it. Because who wants to have a mess to clean up first thing on a weekend morning? Not me, I promise.
You may notice that there’s no syrup in the recipe. That’s because you really don’t need it! The chocolate and cream cheese melt into a creamy, soft filling, the juicy peaches and whipped cream on top add another level of flavor, with the pecans giving a surprising bit of crunch and texture. But if you need that next level of sweetness, go for it! The voice of experience is here to tell you that it’s really good that way too, just not strictly necessary.
And if you've never seen Chocolove's amazing line in your grocery store, they are usually found in the gourmet chocolate section. If they aren't carried, you can always ask them to order it for you and get any of their 41 flavors in your favorite stores. The best part? The inside of every wrapper has a love poem printed on it, making every bar unwrapping an experience on it's own.
Who knows what kind of chocolatey, romantic surprises your weekend might hold?
Chocolate Peaches & Cream Stuffed French Toast
Recipe by Rebecca Neidhart
Makes 4 Servings
Active Time: 30 minutes || Cooking Time: 10- 20 minutes
- 8 slices of bread, about 1 inch thick each (I recommend using Texas Toast, Challah, or Brioche)
- 2 ripe peaches, cut into ½” chunks
- ½ tsp. lemon juice
- 4 Tbsp. white sugar, divided
- 8 oz. cream cheese, softened
- 1 tsp. vanilla
- 4 eggs
- 1 ¼ cups milk
- 1 tsp. vanilla
- ½ tsp. cinnamon
- Pinch of salt
- 2-3 Tbsp. butter
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 Chocolove Peach & Pecan Milk Chocolate bars
- Pecans, for sprinkling on top
Preheat the oven to 350°. Lightly butter a 9x13 baking dish.
For the Fillings: In a small mixing bowl, mix together the chopped peach, lemon juice, and 1 tablespoon of the white sugar. Set aside for about 15-20 minutes, or until the peaches have become juicy.
In another bowl, use a hand mixer to beat together the softened cream cheese, remaining 3 tablespoons of sugar, and 1 teaspoon of vanilla. Set aside until ready to use.
For the French Toast: In a smaller baking dish or a wide and flat bowl, make the custard by beating together the eggs, milk, 1 teaspoon of vanilla, cinnamon, and salt. Heat a griddle or large pan over medium heat until hot but not smoking, and butter it well.
Dip a piece of bread in the custard for 10 seconds on each side. Place it on the buttered griddle and cook for about 4 minutes or until it is golden brown, then flip and cook the second side. Do this with all of the pieces of bread, cooking as many at a time as will fit on the griddle.
Place four of the pieces of French toast in the buttered baking dish. Spread the cream cheese mixture out onto the pieces, followed by a spoonful of peaches. Break the bar of Peach & Pecan chocolate into squares, and lay 3-4 of them on top of the peaches. Gently press the other pieces of toast onto the top of all of the fillings, then place the pan in the oven and bake for 10-12 minutes, or until the chocolate is melted.
While the French Toast is baking, beat the whipping cream to soft peaks using either a hand or stand mixer with the beater attached. Add the powdered sugar and beat to medium peaks.
To Serve: After removing from the oven, allow the toast to cool slightly. Top with a large spoonful of whipped cream, more of the chopped peaches with the juice, a sprinkling of pecans, and another square (or two!) of Peach & Pecan Milk Chocolate. Serve immediately, and enjoy!
Notes: French toast works best if you use slightly stale and dry bread so that it can absorb more of the custard. If your bread is fresh, you can pop the slices into the preheated oven for 5 minutes to dry them out before dipping.
Also, you can make this a day before you plan to serve it (the lemon juice will keep the peaches from browning), then bake and top them just before serving. Baking time will increase to 15-20 minutes.