Sourdough French Toast with Nectarine-Port Topping

Sourdough French Toast with Nectarine-Port Topping
Meyer Canada

4 portions
Prep time:
Cook time:
1 Rating

By Marge Perry and David Bonom The topping may be doubled or tripled and used on yogurt, ice cream or waffles throughout the week.


  • Topping
    1 tbsp unsalted butter
    3 cups sliced fresh nectarines or 2 cups thawed frozen peaches
    1 cup ruby port
    1 cup unsweetened pomegranate juice
    1/2 cup sugar
    3 large eggs
    1/2 cup milk
    1/4 tsp almond extract
    1/8 tsp ground nutmeg
    1/8 tsp salt
    4-6 tsp unsalted butter
    8 slices sourdough bread 1/2-inch thick


  1. To make the topping: melt the butter in a large nonstick skillet over medium heat. When the foam subsides add the nectarines and cook, stirring occasionally, until the fruit is tender but still holds its shape, 6 to 7 minutes. Remove from heat.
  2. Bring the port, pomegranate juice, and sugar to a boil in a small saucepan over medium-high heat, stirring constantly until the sugar dissolves. Cook until mixture is syrupy enough to coat a spoon and is reduced to about scant 2/3 cup, about 20-22 minutes. Stir in the nectarines and cook 2 minutes; remove from the heat.
  3. Whisk together the eggs, milk, almond extract, nutmeg, and salt in a large bowl.
  4. Preheat the oven to 200°F.
  5. Wipe out the skillet and return to the stove over medium heat. Melt 2 teaspoons of the butter. Dip three to four slices of bread in the egg mixture and add to the skillet. Cook until golden about 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining butter and bread slices. Serve warm topped with port mixture