For the Topping

  • 1 tablespoon 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

For the French Toast

  • 3 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 4-6 teaspoons 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.