Sourdough French Toast with Nectarine-Port Topping

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By Marge Perry and David Bonom

The topping may be doubled or tripled and used on yogurt, ice cream or waffles throughout the week.

Ingredients

For:  4 portions

  • Topping
  • 1 tbsp unsalted butter
  • 3 cups sliced fresh nectarines or 2 cups thawed frozen peaches
  • 1 cup ruby port
  • 1 cup unsweetened pomegranate juice
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 tsp almond extract
  • 1/8 tsp ground nutmeg
  • 1/8 tsp salt
  • 4-6 tsp unsalted butter
  • 8 slices sourdough bread 1/2-inch thick

Time

Course

Instructions

  1. To make the topping: melt the butter in a large nonstick skillet over medium heat. When the foam subsides add the nectarines and cook, stirring occasionally, until the fruit is tender but still holds its shape, 6 to 7 minutes. Remove from heat.
  2. Bring the port, pomegranate juice, and sugar to a boil in a small saucepan over medium-high heat, stirring constantly until the sugar dissolves. Cook until mixture is syrupy enough to coat a spoon and is reduced to about scant 2/3 cup, about 20-22 minutes. Stir in the nectarines and cook 2 minutes; remove from the heat.
  3. Whisk together the eggs, milk, almond extract, nutmeg, and salt in a large bowl.
  4. Preheat the oven to 200°F.
  5. Wipe out the skillet and return to the stove over medium heat. Melt 2 teaspoons of the butter. Dip three to four slices of bread in the egg mixture and add to the skillet. Cook until golden about 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining butter and bread slices. Serve warm topped with port mixture.