Blueberry Stuffed French Toast with Caramelized Peaches

1. Slice the peaches into wedges.

2. Melt butter in a skillet over medium heat. Add brown sugar and stir until a caramel forms.

3. Add the peach slices to the skillet, season with a pinch of salt, and cook until tender and caramelized. Set aside.

4. In a small saucepan, combine blueberries with lemon zest and juice. Cook over medium heat until the berries burst and the sauce thickens into a compote. Let it cool.

5. In a bowl, whip the heavy cream until stiff peaks form.

6. In a separate large bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth.

7. Gently fold the whipped cream into the mascarpone mixture, followed by the cooled blueberry compote.

8. Transfer the blueberry cream filling into a piping bag.

9. Cut a small pocket into the side of each brioche slice.

10. Pipe the filling into each slice of brioche.

11. In a shallow dish, whisk together eggs, milk, cinnamon, and vanilla extract to make the custard.

12. Melt butter on a large griddle or frying pan over medium heat.

13. Dip each stuffed brioche slice into the custard, ensuring both sides are coated.

14. Cook the French toast on the griddle for 3-4 minutes per side, until golden brown.

15. Serve the French toast topped with the caramelized peaches and an extra dollop of mascarpone cheese.