Lemon French Toast with Peach Compote
Breakfast

Lemon French Toast

with Peach Compote

30 MIN
$16.99 2 Servings
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From the Test Kitchen

Here, slices of sourdough bread soak in a mixture of cream, egg, and lemon zest, which gives them a deliciously warm, fluffy interior when toasted in the pan until golden brown. To top it all off, you'll make a quick peach compote by cooking the sweet fruit with lemon juice, butter, and caramel shards until softened and ready to spoon over the delicious toast.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Lemon French Toast with Peach Compote
Title
  • 4 slices Sourdough Pullman Bread
  • 2 Pasture-Raised Eggs
  • 1 Lemon
  • ½ cup Cream
  • 1 Peach
  • 1 oz Salted Butter
  • ¼ cup Caramel Shards
  • 2 tsps Vanilla Powder
step-by-step
instructions
1 Prepare the batter & soak the bread

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. In a shallow baking dish, whisk together the cream (shaking the packet before opening), eggs, vanilla powder, lemon zest, and a pinch of salt. Working in batches if necessary, add the bread and let soak 2 to 3 minutes per side.

2 Make the peach compote

Halve, pit, and medium dice the peach. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a small pot, combine the diced peach, lemon juice, caramel shards, half the butter, and 1/4 cup of water. Cook on medium-high, stirring occasionally, 8 to 10 minutes, or until the peach is softened and beginning to break down. Turn off the heat.

3 Make the French toast & serve your dish

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Working in batches if necessary, add the soaked bread to the pan. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate. Serve the French toast topped with the peach compote. Enjoy!

Tips from Home Chefs

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Lemon French Toast

1 Prepare the batter & soak the bread

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. In a shallow baking dish, whisk together the cream (shaking the packet before opening), eggs, vanilla powder, lemon zest, and a pinch of salt. Working in batches if necessary, add the bread and let soak 2 to 3 minutes per side.

2 Make the peach compote

Halve, pit, and medium dice the peach. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a small pot, combine the diced peach, lemon juice, caramel shards, half the butter, and 1/4 cup of water. Cook on medium-high, stirring occasionally, 8 to 10 minutes, or until the peach is softened and beginning to break down. Turn off the heat.

3 Make the French toast & serve your dish

In a large pan (nonstick, if you have one), heat the remaining butter on medium-high until melted. Working in batches if necessary, add the soaked bread to the pan. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate. Serve the French toast topped with the peach compote. Enjoy!

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