Created by:

Dawn Glass — Atlanta, GA

A sweet and satisfying blend of roasted amaretto peaches and creamy whipped Wisconsin Mascarpone is layered between grilled, buttery challah bread and topped with almond butter crunch, then drizzled with amaretto sauce.


Combine amaretto and vanilla. Marinate peaches in amaretto and vanilla extract mixture overnight. Then, strain over a bowl to reserve amaretto mixture.

Grill peach slices in preheated skillet coated with cooking spray until nicely charred. Remove from heat. Preheat oven to 350°F. Mix toasted almonds, 6 tablespoons butter, oats, and brown sugar. Spread on parchment paper-lined jelly roll pan. Brown in the oven 12 minutes or less, until golden. Toss occasionally to toast evenly. Cool. Lightly whip Mascarpone, being careful not to overwhip, with 1 tablespoon powdered sugar; set aside. Whisk egg with 1 tablespoon reserved amaretto mixture.

Heat skillet over medium heat and add 2 tablespoons butter. Meanwhile, brush egg mixture over both sides of each bread slice. Grill bread in preheated skillet to a golden crisp on both sides. Remove from heat and layer each of 4 slices with 2 tablespoons whipped Mascarpone and a few slices of peaches (reserving 4 slices for garnish), then additional Mascarpone, reserving some for garnish. Top with remaining slices of bread. Dollop whipped Mascarpone on each sandwich top. Melt remaining butter in a saucepan. Add 1 cup powdered sugar and remaining amaretto mixture. Warm until sugar melts. Drizzle over sandwiches. Garnish with roasted peach slices and cooled almond mixture.


  • 1/4 cup amaretto
  • 1 teaspoon vanilla extract
  • 4 fresh or frozen peaches, peeled (optional), stoned and sliced
  • Cooking spray
  • 1 cup slivered almonds, toasted
  • 10 tablespoons butter, divided
  • 1/2 cup oats
  • 1/4 cup brown sugar, packed
  • 1 cup (8 ounces) Wisconsin Mascarpone cheese
  • 1 cup plus 1 tablespoon powdered sugar, divided
  • 1 egg
  • 8 1/2-inch thick slices challah bread
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