Peaches & Cream French Toast

🥘 Ingredients

• bacon
  8 oz
• black pepper
• brown sugar
  2 tbsp
• butter
  3 tbsp
• cinnamon
  2 tsp
• cooking oil
  2 tsp
• creme fraiche
  1 c
• demi-baguette
  4 unit
• eggs
  4 unit
• grape tomatoes
  8 oz
• lemon
  1 unit
• mixed greens
  4 oz
• olive oil
  2 tbsp
• peach
  2 unit
• peach jam
  6 unit
• salt
• sugar
  2 tbsp
• water
  1/3 c

🍳 Cookware

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

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Trim 1/2 inch from the 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 1/4-inch-thick slices. Quarter lemon . Halve grape tomatoes .

   demi-baguette: 4 unit, peach: 2 unit, lemon: 1 unit, grape tomatoes: 8 oz
2. 

   2

   In a medium bowl , whisk together eggs , cinnamon , half the creme fraiche , water , 1 TBSP sugar , and a pinch of salt until smooth and well combined (2/3 cup water and 2 TBSP sugar for 4 servings). TIP: This may take a little elbow grease. 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: 4 unit, cinnamon: 2 tsp, creme fraiche: 1 c, water: 1/3 c, sugar: 2 tbsp, salt
3. 

   3

   Arrange bacon on a baking sheet . TIP: Line with aluminum foil for easy cleanup. Roast on top rack until browned and crispy, ⏱️ 15-20 minutes .

   bacon: 8 oz
4. 

   4

   Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add sliced peaches; cook, stirring occasionally, until softened, ⏱️ 6-8 minutes . TIP: Peach may need a shorter cook time if soft. Reduce heat to medium-low; stir in brown sugar , two packets of peach jam , 2 TBSP water, and a squeeze of lemon juice (four packets of jam and 4 TBSP water for 4 servings). Cook, stirring, until glazed and syrupy, ⏱️ 2-3 minutes . Turn off heat. Transfer peach mixture to the medium bowl used for egg mixture; cover with aluminum foil to keep warm. Wash out the pan.

   butter: 3 tbsp, brown sugar: 2 tbsp, peach jam: 6 unit
5. 

   5

   While peach cooks, in a small bowl , whisk together remaining creme fraiche 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 the large pan used for peach mixture over medium heat. Once butter begins to foam, add soaked bread to the pan but let any excess egg mixture drip off first. Cook, lightly pressing down with a spatula, until lightly browned, ⏱️ 2-3 minutes per side. TIP: Work in batches if necessary, wiping out the pan and adding more oil and butter between batches. Transfer the French toast to a second lightly oiled baking sheet . Bake on middle rack until custardy, ⏱️ 4-6 minutes .

   cooking oil: 2 tsp
7. 

   7

   For a second medium bowl , toss mixed greens with olive oil and a squeeze of lemon juice to coat. Season with salt and black pepper . Divide French toast, bacon, and salad between plates. Top French toast with peach mixture and drizzle with peach cream. Serve.

   mixed greens: 4 oz, olive oil: 2 tbsp, salt, black pepper
8. 8

   Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness. Bacon is fully cooked at 145 degrees Fahrenheit.