Artisanal Sourdough French Toast with Bourbon-Vanilla Bean Custard and Caramelized Stone Fruit Compote

Slice the sourdough bread into 1-inch thick slices and allow to dry out slightly at room temperature for 10 minutes.

Split the vanilla bean lengthwise and scrape out the seeds. In a shallow dish, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 2 tablespoons bourbon, vanilla bean seeds (reserve the pod), 1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon sea salt until well combined.

Pit and slice the stone fruits into 1/2-inch wedges. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 1/4 cup turbinado sugar and cook until it begins to caramelize, about 2 minutes.

Add the sliced stone fruits, 2 tablespoons honey, 1 tablespoon lemon juice, and 2 sprigs of thyme to the caramelized sugar. Cook for 5-7 minutes, stirring occasionally, until the fruits are tender but still hold their shape. Remove thyme sprigs and set the compote aside, keeping warm.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and allow to melt.

Dip each slice of sourdough bread into the custard mixture, allowing it to soak for 20-30 seconds on each side, ensuring it's well saturated but not falling apart.

Place the soaked bread onto the heated skillet and cook for 2-3 minutes per side until golden brown and crisp on the outside while remaining custardy inside. Add more butter to the pan as needed between batches.

To serve, place 2 slices of french toast on each plate. Top with a generous spoonful of the warm stone fruit compote, drizzle with maple syrup, dust with powdered sugar, and garnish with a fresh mint leaf.