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Kincaids's French Toast with Peach Compote

8 eggs
2 C. whole milk or cream
1/3 C. granulated sugar
1 C. Triple Sec
2 t. ground cinnamon
1 t. salt
8 pieces sourdough bread, thickly sliced

1 C. fresh berries, seasonal blend
1 C. each, whole butter blended with warmed pure maple syrup
1 lb. sliced peaches, fresh or frozen
2 T. melted butter, clarified

Blend together batter ingredients.

Preslice berries and blend warm syrup with melted butter. Place on table. Prewarm peaches underneath broiler until hot. Hold at warm.

Preheat oven to 350F. Coat bottom of a nonstick pan with melted butter. Place bread in batter mixture and let soak 2-3 minutes. Cook toast over medium heat until golden brown on both sides. Transfer to an ovenproof plate and place in 350F. oven to bake for an additional 15 minutes.

Top with warm peaches and assorted berries.

Serves 4.

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