Prep Time: 35 Min
Cook Time: 25 Min
Ready In: 1 Hr
- 8 fresh peaches
- 1/2 cup sugar
- 4 pinches ground nutmeg
- 1/2 teaspoon ground cinnamon
- 4 Mexican bolillo rolls
- 1 cup mascarpone cheese
- 6 tablespoons confectioners’ sugar
- 1 lemon, zested
- 6 eggs
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 teaspoons butter, or as needed
- 2 teaspoons vegetable oil, or as needed
- 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.
- Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-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.
- Stir together the mascarpone, confectioners’ sugar, and lemon zest until smooth. 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.
- 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.