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Prep Time: 45 minutes, Serves 4 1 pound fresh organic peaches or frozen unsweetened sliced peaches 1/2 cup packed brown sugar or sucanat 1/4 cup water 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 5 large eggs 1/2 cup milk 1 tsp. vanilla extract 8 1/2-inch-thick slices egg bread To make compote, combine peaches, brown sugar, water, cinnamon and nutmeg in a medium saucepan over medium heat. Cook about 15 minutes, or until liquid is reduced to medium-thick syrup, stirring occasionally. In large glass baking dish, whisk eggs, milk and vanilla until blended. Soak bread slices in egg mixture. Let stand until egg mixture is absorbed, turning once. Melt a pat of butter in a large nonstick skillet over medium-low heat. Cook two slice of soaked bread until golden brown, about five minutes per side. Repeat with butter and bread slices. (To keep French toast warm while cooking, place on a baking sheet in oven preheated to 300 degrees F.) Top with peach compote and serve with maple syrup, if desired. |
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