- Two 16-ounce jars peaches
- 1 1/2 pounds cream cheese, at room temperature
- Two 14-ounce cans sweetened condensed milk
- 10 eggs
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sugar
- 1/4 teaspoon ground nutmeg
- 1 large orange, zested
- 2 loaves French bread
- 1 1/2 cups canola oil
- Pure maple syrup
- Whipped cream, for garnish
- Fresh mint leaves, for garnish
- Drain the peaches in a strainer, then set aside in large bowl.
- Put the cream cheese and condensed milk into a food processor. Puree on medium until they are well blended. Add the cream mixture to the peaches and gently fold them together.
- In a separate medium bowl, beat the eggs. Then add the milk, cinnamon, sugar, nutmeg and orange zest.
- Slice the loaves of bread lengthwise (do not cut all the way through, the loaf should open like a book). Pull out a little bit of the "fluffy" bread inside along the whole loaf. This will make more room for the filling.
- Split the peaches and cream filing into thirds. Put aside one-third of the peach filling for later use. Spoon a third of the filing into each loaf of bread. Refrigerate the stuffed bread overnight. This allows the bread to set so that it won't separate during cooking time
- Cut off and discard the ends of the bread. Use a serrated knife to slice the stuffed loaves into 1 1/2-inch slices.
- In a frying pan, heat the oil until hot. Dunk the stuffed slices into the egg mixture and pan fry. Flip the slices over when they are golden brown. When both sides are done, remove the French toast from the pan and set on a paper towel to absorb excess oil for 1 minute.
- Plate your French toast. Use the remaining peaches and cream mixture to top your cooked masterpiece! Drizzle with maple syrup. Garnish with whipped cream and fresh mint.
Note: During peach season fresh peaches may be used instead of canned.