French Bread French Toast With Peach Puree

• 1 1/2 c. frozen unsweetened peaches, thawed
• 2 Tbsp. strawberry or raspberry jam
• 1 loaf French or Italian bread (about 14 inches long and 3 1/2 inches wide)
• 4 eggs
• 3 Tbsp. milk
• 1 tsp. vanilla
• about 1 Tbsp. butter
• about 3 Tbsp. vegetable oil

1. In a food processor, coarsely chop the peaches.
2. Add the jam; process briefly to blend.
3. Set aside.
4. Slice the bread on the diagonal into 1/2-inch slices.
5. In a shallow dish, beat the eggs, milk and vanilla together.
6. Soak the bread, a few slices at a time, in the egg mixture.
7. Be sure the bread is thoroughly soaked. In a large skillet (preferably nonstick), warm 1 teaspoon of butter in 1 tablespoon of the oil over medium high heat until the butter is melted.
8. Add 4 slices of bread; cook until golden on both sides.
9. Repeat for the remaining bread, using the remaining butter and oil, plus more if needed.
10. Dust the toast with confectioners sugar; serve with the peach sauce.
11. If desired, the peach sauce can be briefly warmed before serving.

peaches, strawberry, italian bread, eggs, milk, vanilla, butter, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595807 (may not work)