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Peaches & Cream French Toast
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Peaches & Cream French Toast

Peaches & Cream French Toast

with Bacon & Mixed Green Salad

This French toast has fresh and fruity vibes, thanks to a homemade peach compote you’ll whip up in no time. Spoon it over crisp, custardy, cinnamon-infused French toast, drizzle with velvety peach-swirled crème fraîche, and serve with smoky bacon and a simple salad for an easy-to-make breakfast or brunch with undeniably luxurious bistro vibes. Ready to lay out this sumptuous spread? You’re in for one cozy family morning (or just a special brekkie just for two).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit


(Contains Soy, Wheat)

1 unit


1 unit


4 ounce

Grape Tomatoes

2 unit


(Contains Eggs)

1 teaspoon


½ cup

Crème Fraîche

(Contains Milk)

4 ounce


1 tablespoon

Brown Sugar

3 unit

Peach Jam

2 ounce

Mixed Greens

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon


2 tablespoon


(Contains Milk)

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories1210 kcal
Fat71 g
Saturated Fat30 g
Carbohydrate117 g
Sugar56 g
Dietary Fiber4 g
Protein22 g
Cholesterol300 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Plastic Bag
Baking Sheet
Large Pan
Aluminum Foil
Small Bowl



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim off ½ inch from ends of baguettes on a diagonal and discard; evenly slice each baguette on a diagonal into three oval-shaped pieces. Halve peach and remove pit; cut into ¼-inch-thick slices. Quarter lemon. Halve tomatoes.

Soak Bread

• In a medium bowl, whisk together eggs*, cinnamon, half the crème fraîche, 1⁄3 cup water, 1 TBSP white sugar, and a pinch of salt until smooth and well combined (2⁄3 cup water and 2 TBSP white 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.

Roast Bacon

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

Make Peach Topping

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

Mix Peach Cream

• While peach cooks, in a small bowl, whisk together remaining crème fraîche and remaining jam. • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook French Toast

• Heat a drizzle of oil and 1 TBSP butter in pan used for peach mixture over medium heat. Once butter begins to foam, add soaked bread to pan (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 pan and adding more oil and butter between batches. • Transfer French toast to a second lightly oiled baking sheet. Bake on middle rack until custardy, 4-6 minutes.

Make Salad & Serve

• In a second medium bowl, toss mixed greens and tomatoes with 1 TBSP olive oil (2 TBSP for 4 servings) and a squeeze of lemon juice to coat. Season with salt and pepper. • Divide French toast, bacon, and salad between plates in separate sections. Top French toast with peach mixture and drizzle with peach cream. Serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Bacon is fully cooked when internal temperature reaches 145°.

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