• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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°.***