French Toast with Peach & Nectarine Compote

I made French toast on Sunday mornings and any mornings house guest are departing. When I went gluten-free I nearly cried at the thought of never having challah French toast again. I just gave up the idea of French toast all together, treated it as a remnant of a life left behind. UNTIL!

French Toast!

I bought this really bland and stiff loaf of packaged yeast free rice bread. Once removed from the pouch, it was clearly NOT sandwich bread. More like those compressed sponges passed out at trade shows. And what do sponges do? Soak up stuff. The ONLY thing this bread was good for was some rockin’ French toast. Ain’t it funny how custard is the only way to make some things edible?

French Toast Batter

1 Cup cream

3 large local eggs

zest of one whole organic orange (don’t zest conventional pesticide coated citrus. It’s dangerous to your health. Eat food, not pesticides.)

juice of 1/2 a fresh orange

1 tsp nutmeg

2 tsp cinnamon

1 tsp raw sugar

Whisk the batter together. Drop slices of gluten-free bread into the custard. Poke them with a fork to help custard permeate the slices. Flip the bread to coat the other side and pierce the bread again. The bread should be completely saturated with batter.

Melt a small amount of butter on a hot griddle.  Drop slices on and cook 3 minutes per side. Finished slices should be golden brown delicious but soft and spongy in the middle. (Contrast with former cardboard feel of original loaf.) Continue soaking bread and frying until batter is used, about 10 pieces.

Peach & Nectarine Compote

1 peach and 1 nectarine cut into chunks, about 2 Cups of fruit

1/2 Cup maple syrup

juice from 1/2 an orange (the other half from batter recipe)

Put all ingredients in a sauce pan and heat on low, stirring to incorporate for 5 minutes. Remove from heat. Pour over French toast.


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