Sourdough French Toast with Nectarine-Port Topping

By Marge Perry & David Bonom
The topping may be doubled or tripled and used on yogurt, ice cream or waffles throughout the week.
  • Cuisine: French
  • Course: Breakfast


  • Almond extract
  • For the Toast
  • For the topping:
  • ground nutmeg
  • large eggs
  • milk
  • ruby port
  • Salt
  • sliced fresh nectarines
  • sourdough bread
  • sugar
  • unsalted butter
  • unsweetened pomegranate juice


  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
  3. Whisk together the eggs, milk, almond extract, nutmeg, and salt in a large bowl.
  4. Preheat the oven to 200°
  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.