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.
- 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 9×13 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!
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.
- Category: Breakfast and Brunch
- Method: Baking
- Cuisine: American
Keywords: stuffed French toast, peaches