Peach Pina Colada Stuffed French Toast, an easy stuffed french toast recipe with cream cheese, pineapple, coconut, and peach maple syrup!
This is a sponsored conversation written by me on behalf of Sara Lee® Bread. The opinions and text are all mine.
French Toast is truly the perfect weekend breakfast treat.
A good french toast recipe is soft and sumptuous in the middle, almost like custard, with crispy caramelized edges. This texture is created by dunking bread in a milk and egg mixture until the center of the bread is saturated. Then frying the toast in a hot buttered skillet.
If you use day-old bread, or a tougher variety of bread, it must be soaked in the egg mixture for a longer period of time to soften the crust and work its way to the middle. I always prefer to use a softer bread variety to mimic authentic pain perdu (real French toast) in taste and texture. When using delicate bread, only a quick dunk is required.
Recently a stumbled across Sara Lee® Artesano™ Golden Wheat Bread in my local grocery store. One look at the slices, and I knew this bread would make the perfect french toast.
Sara Lee® Artesano™ Golden Wheat Bread is ultra soft and pillowy and cut into thick generous slices. It’s made with a touch of honey, olive oil, and sea salt just like homemade bread. So of course, it tastes homemade!
Plus, this rich airy bread is made without high fructose corn syrup, artificial colors, and flavors.
We’ve used Sara Lee Artesano bread to make all sorts of sandwiches. Yet as my gut suggested that day in the grocery aisle, it does in fact make the most amazing french toast you’ve ever tasted. Want to give it a try?
Today’s Peach Pina Colada Stuffed French Toast is a super-charged breakfast recipe, filled with (and topped with) the best flavors of summer.
How to Make Peach Pina Colada Stuffed French Toast
Prepare peach syrup by simmering fresh or frozen peaches and maple syrup together on the stovetop, with a pinch or two of spice. Done and done.
Next puree cream cheese, pineapple chunks, shredded coconut, and vanilla together to make a thick pina colada filling.
Sandwich two pieces of glorious Sara Lee® Artesano™ Golden Wheat Bread together with sweet tangy pina colada cream cheese in the middle.
After a quick dunk in the egg mixture, the edges are sealed to hold in the filling.
If you like, you can cut the sandwiches in half before cooking, so the filling oozes out intentionally. Or cook them whole.
It’s a matter of preference.
Fry the french toast in a hot skillet to caramelize the edges and create a thin crisp outer crust. This contrast of textures is the key to dazzling french toast.
Finally top the Peach Pina Colada Stuffed French Toast with the sticky-sweet peach syrup. A little sprinkle of toasted coconut over the top is a nice touch to finish off this sublime breakfast.
Peach Pina Colada Stuffed French Toast is a new favorite in our house. It not only makes a wonderful surprise breakfast and brunch item, it also makes a marvelous summer dessert!
Peach Pina Colada Stuffed French Toast
- 10 slices Sara Lee® Artesano™ Golden Wheat Bread
- 3/4 cups whole milk
- 3 large eggs
- 2 tablespoons granulated sugar
- 1/4 teaspoon almond extract
- 1 tablespoon butter
- 1/4 cup toasted coconut for garnish
- 4 ounce cream cheese
- 1/2 cup fresh or canned pineapple chunks
- 1/4 cup sweetened shredded coconut
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 pound bag frozen sliced peaches
- 3/4 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Start by making the peach syrup. Place the peaches, maple syrup, and spices in a sauce pot. Set over medium heat and simmer until the peaches are warmed through, 3-5 minutes. Turn off the heat.
- For the Pina Colada Filling: Place the cream cheese, pineapple chunks, coconut, sugar, and vanilla in the food processor or blender. Puree until smooth.
- For the Stuffed French Toast: Pour the milk, eggs, sugar, and almond extract into a medium bowl. Whisk well to combine. Lay out five slices of Sara Lee® Artesano Golden Wheat Bread. Spoon the pina colada filling over the slices and top each piece with another slice to create five sandwiches. You can leave them whole or cut them in half.
- Heat a large skillet over medium heat and add the butter to the skillet. Once the butter is melted, quickly dunk the french toast sandwiches in the egg mixture, coating on both sides. Do not leave the bread in the liquid or it will disintegrate.
- Place the sandwiches in the skillet and cook for 2-3 minutes per side, until golden and crisp. Plate the french toast and top with warm peach maple syrup, and a sprinkle of toasted coconut!
NOTES: To toast shredded coconut, place it in a dry skillet over medium heat. Toss the coconut for 1-3 minutes until mostly golden. Remove from heat.