Ingredients

• 8 freshs peaches , peeled
• 0.5 cups white sugar
• 0.5 teaspoons ground cinnamon
• 1 large pinch ground nutmeg
• 4 Mexicans bolillo rolls
• 1 cup mascarpone cheese
• 6 tablespoons confectioners' sugar
• 1 lemon , zested
• 6 large eggs
• 0.75 cups milk
• 0.5 teaspoons vanilla extract
• 2 teaspoons butter , or as needed
• 2 teaspoons vegetable oil , or as needed

Instructions

1. 1 Slice peaches over a heavy-duty saucepan to catch juices; discard pits. Stir in sugar, cinnamon, and nutmeg; cook over medium heat until bubbly and sauce reaches a syrupy consistency, stirring occasionally, about 10 minutes. Remove from heat; set aside.
2. 2 Meanwhile, cut off and discard ends of rolls. Cut rolls into 1 1/4-inch-thick slices. Cut a horizontal pocket into each slice, leaving three sides intact; set aside.
3. 3 Stir mascarpone, confectioners' sugar, and lemon zest together until smooth; transfer to a small resealable plastic bag. Snip off one corner of the bag; pipe as much filling into pocket of each bread slice as fits without overflowing.
4. 4 Whisk eggs, milk, and vanilla together in a shallow bowl.
5. 5 Melt butter with oil in a large nonstick skillet over medium heat. Dip stuffed bread slices in egg mixture. Add to the skillet; cook until browned on both sides. Serve hot with warm peach sauce.

Nutrition per serving