Goat Cheese Stuffed French Toast with a Kicked Up Peach Sauce - RVAg
Goat Cheese Stuffed French Toast with a Kicked Up Peach Sauce
Print Recipe
Chef Christine Wansleben of Mise En Place, created Goat Cheese Stuffed French Toast with a Kicked Up Peach Sauce for our Virtual Chef Demo! Perfect for breakfast or brunch! Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
Servings Prep Time
8 people 15-20 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 15-20 minutes
Cook Time
20 minutes
Goat Cheese Stuffed French Toast with a Kicked Up Peach Sauce
Print Recipe
Chef Christine Wansleben of Mise En Place, created Goat Cheese Stuffed French Toast with a Kicked Up Peach Sauce for our Virtual Chef Demo! Perfect for breakfast or brunch! Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
Servings Prep Time
8 people 15-20 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 15-20 minutes
Cook Time
20 minutes
Ingredients
Peach Sauce
Goat Cheese Filling
French Toast
Servings: people
Instructions
Peach Sauce
  1. Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat. Add 1 Tbs of the hot honey to the mixture and set aside.
Bread
  1. Slice the loaf of bread into 1 1⁄2” thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
Goat Cheese filling
  1. Stir together goat cheese, confectioners' sugar, and lemon zest until smooth. Add a couple of tablespoons of milk if mixture is still a little stiff. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
French Toast
  1. Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.
Recipe Notes

Special thanks to our Chef at the Market sponsor, Performance Food Group! PFG Sponsor Card