Kincaid's French Toast with Peach Compote and Berries recipe

Posted by LladyRusty at recipegoldmine.com 2/22/2002 7:37 pm

Source: Chef Tom Miller, Kincaid's

Batter:
8 eggs
2 cups whole milk or cream
1/3 cup granulated sugar
1 cup Triple Sec
2 teaspoons ground cinnamon
1 teaspoon salt
8 pieces sourdough bread, thickly sliced

Fruit:
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 pound sliced peaches, fresh or frozen
2 tablespoons melted butter, clarified

Blend together batter ingredients. Pre-slice berries and blend warm syrup with melted butter. Place on table. Pre-warm peaches underneath broiler until hot. Hold at warm.

Heat oven to 350 degrees F. Coat bottom of a nonstick pan with melted butter. Place bread in batter mixture and let soak 2 to 3 minutes.

Cook toast over medium heat until golden brown on both sides. Transfer to an ovenproof plate and place in 350 degree F oven to bake for an additional 15 minutes. Top with warm peaches and assorted berries.