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Kincaid's French Toast with
Peach Compote and Berries




  • 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


  • 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


  1. Blend together batter ingredients.
  2. Pre-slice berries and blend warm syrup with melted butter. Place on table.
  3. Pre-warm peaches underneath broiler until hot. Hold at warm.
  4. Heat oven to 350 degrees F.
  5. Coat bottom of a nonstick pan with melted butter.
  6. Place bread in batter mixture and let soak 2 to 3 minutes.
  7. Cook toast over medium heat until golden brown on both sides.
  8. Transfer to an ovenproof plate and place in 350 degree F oven to bake for an additional 15 minutes.
  9. Top with warm peaches and assorted berries.

Posted by LladyRusty at Recipe Goldmine 2/22/2002 7:37 pm.

Source: Chef Tom Miller, Kincaid's

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