Three Cheese-Stuffed French Toast

8 (2 inch thick) slices French bread

¾ cup shredded mozzarella cheese

4 ounces cream cheese, softened

1 tablespoon ricotta cheese

3 tablespoons apricot jam

2 eggs, lightly beaten

½ cup milk

1 cup cornflakes cereal crumbs

2 tablespoons butter

¼ cup butter

2 tablespoons white sugar

2 teaspoons ground ginger

2 cups sliced fresh peaches

¼ cup confectioners sugar for dusting

4 tablespoons apricot-flavored syrup, or to taste

The night before: Split each bread slice four fifths of the way through. Spread the two sides apart so that they look like butterfly wings. Use a fork hollow out a shallow pocket on the inside of each slice. Discard the crumbs; set bread aside.

In a medium bowl, mix together the mozzarella, cream cheese and ricotta cheese. Stir in the apricot jam. Spoon 2 tablespoons of cheese mixture into each bread slice. Place slices in a 9x13-inch baking dish. Cover and chill, 8 hours or overnight.

The next morning: Preheat oven to 400 degrees F (200 degrees C).

Beat together eggs and milk. Dip bread slices into egg mixture and dredge in cornflakes crumbs. Melt 2 tablespoons butter in a large skillet over medium heat; cook bread 2 minutes on each side or until golden. Place in a lightly greased 9x13-inch baking dish.

Bake in the preheated oven for 15 minutes.

In a medium frying pan or skillet, heat 1/4 cup butter, 2 tablespoons sugar, and ginger over medium heat. Add peaches and cook for 3 minutes.

Arrange French toast slices on individual plates. Top each serving evenly with peach slices, sprinkle with powdered sugar. Serve with apricot syrup.