Peaches & Cream French Toast

🥘 Ingredients

• bacon
  4 unit
• brown sugar
  1 tbsp
• butter
  2 tbsp
• cinnamon
  1 tsp
• cooking oil
  1 tbsp
• crème fraîche
  ½ cup
• demi-baguette
  1 unit
• eggs
  3 unit
• grape tomatoes
  1 c
• lemon
  1 unit
• mixed greens
  2 c
• olive oil
  1 tbsp
• peach
  2 unit
• peach jam
  2 packets
• pepper
  1 tsp
• salt
  1 tsp
• sugar
  1 tbsp
• water
  1 c

🍳 Cookware

• medium bowl
• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Trim off ½ inch from ends of demi-baguette on a diagonal and discard; evenly slice each baguette on a diagonal into three oval-shaped pieces. Halve peach and remove pit; cut into ¼-inch-thick slices. Quarter lemon . Halve grape tomatoes .

   demi-baguette: 1 unit, peach: 2 unit, lemon: 1 unit, grape tomatoes: 1 c
2. 

   2

   In a medium bowl , whisk together eggs , cinnamon , half the crème fraîche , ⅓ cup water , 1 TBSP sugar , and a pinch of salt until smooth and well combined. Transfer egg mixture and baguette slices to a large zip-close bag; seal and toss to coat. Set aside, tossing occasionally, until bread is evenly soaked. Thoroughly wash and dry bowl.

   eggs: 3 unit, cinnamon: 1 tsp, crème fraîche: ½ cup, water: 1 c, sugar: 1 tbsp, salt: 1 tsp
3. 

   3

   Arrange bacon on a baking sheet lined with aluminum foil. Roast on top rack until browned and crispy ⏱️ 20 minutes .

   bacon: 4 unit
4. 

   4

   Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add peach; cook, stirring occasionally, until softened ⏱️ 8 minutes . Reduce heat to medium-low; stir in brown sugar , two packets of peach jam , 2 TBSP water, and a squeeze of lemon juice. Cook, stirring, until peach is glazed and syrupy ⏱️ 3 minutes . Turn off heat. Transfer peach mixture to clean bowl; cover with foil to keep warm. Wash out pan.

   butter: 2 tbsp, brown sugar: 1 tbsp, peach jam: 2 packets
5. 

   5

   While peach cooks, in a small bowl , whisk together remaining crème fraîche and remaining jam. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. 

   6

   Heat a drizzle of cooking oil and 1 TBSP butter in pan used for peach mixture over medium heat. Once butter begins to foam, add soaked bread to pan (let any excess egg mixture drip off first). Cook, lightly pressing down with a spatula, until lightly browned ⏱️ 3 minutes per side. Work in batches if necessary, wiping out pan and adding more oil and butter between batches. Transfer French toast to a second lightly oiled baking sheet. Bake on middle rack until custardy ⏱️ 5 minutes .

   cooking oil: 1 tbsp
7. 

   7

   In a second medium bowl, toss mixed greens and tomatoes with 1 TBSP olive oil and a squeeze of lemon juice to coat. Season with salt and pepper . Divide French toast, bacon, and salad between plates in separate sections. Top French toast with peach mixture and drizzle with peach cream. Serve.

   mixed greens: 2 c, olive oil: 1 tbsp, pepper: 1 tsp