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Peaches and Cream Stuffed French Toast

I try to make a special breakfast every Sunday. I think it is a great way to kick off the week and to spend time with my family.

Anything that contains butter, cream cheese and fruit is always a favorite at our house. Using these ingredients, I started making stuffed French toast that quickly became a Sunday tradition at our house. Everyone really enjoyed this treat, except for me. Don’t get me wrong. I love how it tasted, but I really did not enjoy the clean-up and the time it took to make. There had to be a better way.

I put my mind to work and I came up with ultra tasty individual-sized French toast bundles. A cupcake tin allows for the perfect little size. Each cupcake well is lined with bread dipped into vanilla custard, and filled with a delicious peaches and cream filling. My favorite part is the buttery, crunchy topping that sits proudly on top of each bundle of joy. There is something decadent about having your own personal little treat all to yourself. From my experience, make plenty and hope for leftovers. You can store them in your refrigerator and just pop them into the microwave to reheat. This way, weekday mornings become a special occasion too!

Servings

18 muffins

Oatmeal Pecan Topping

  • ½ cup (1 stick) Challenge Butter, softened and divided
  • ¼ cup quick oats
  • ¼ cup flour
  • ½ cup brown sugar
  • ¼ cup pecans, finely diced
  • 1 teaspoon cinnamon

Peaches and Cream Filling

  • 8 ounces (1 package) Challenge Cream Cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 cup fresh peaches, diced (can used frozen or canned if fresh is not available)

French Toast

  • 27 slices sandwich style sliced bread
  • 4 large eggs
  • 1 cup half and half
  • ¼ teaspoon salt
  • 3 Tablespoons sugar
  • 2 teaspoons vanilla

Oatmeal Pecan Topping

  • 1
    In a small mixing bowl, combine 6 tablespoons of butter, oats, flour, brown sugar, pecans and cinnamon until well combined. Set aside until needed.

Peaches and Cream Filling

  • 1
    Whisk together cream cheese, sugar and vanilla in a medium mixing bowl until smooth and creamy. Gently stir in peaches.

Stuffed French Toast

  • 1
    Preheat oven to 400°F.
  • 2
    Butter sides and bottom of a muffin tin.
  • 3
    In a medium bowl, whisk together eggs, half and half, salt, sugar and vanilla.
  • 4
    Using a 3½-inch round cookie cutter, cut out 18 circles from 18 of the bread slices.
  • 5
    Using a 2½-inch circle cutter, cut two circles from the remaining nine slices of bread to create 18 small circles.
  • 6
    Dip each of the 3½-inch circles into the egg mixture and push each circle into cupcake pan. Gently pat into bottom and up the sides of each cupcake well.
  • 7
    Fill each well with Peaches and Cream Filling.
  • 8
    Dip the remaining small circles into egg mixture and place on top, pressing down to seal.
  • 9
    Top each with a small mound of the Oatmeal Pecan Topping.
  • 10
    Bake in oven for 25 minutes or until tops are brown and bread is cooked through.
  • 11
    Remove and let cool for at least 5 minutes to set filling.
  • 12
    Gently remove from pan and serve.

Recipe By

Living a Creative Life

Suzanne Clark is a mother of five and enjoys living in Phoenix with her husband and her family. Every day is a creative endeavor for Suzanne. A self-taught artist and cook, she creates award winning recipes and decorates homes with her unique style and artwork. See more at Living a Creative Life.