Prepare pre-made French toast according to manufacturer instructions; hold hot at 135°F or above. Cut into strips or bite-size pieces if desired.
Drain peaches and pears, reserving 2 cups fruit juice. Dice fruit if needed.
Combine reserved juice, brown sugar or maple syrup, cinnamon, vanilla, and lemon juice in a saucepan, kettle, or appropriate cooking vessel.
Bring to a gentle simmer.
Combine cornstarch and cold water to make a slurry; slowly whisk into simmering liquid until lightly thickened.
Fold in peaches and pears and heat compote to at least 135°F.
Hold compote hot at 135°F or above until service.
Service: how to serve menu item (include smallware where applicable) Place 2 pieces of prepared French toast, cut if desired, into a bowl. Spoon approximately 1/2 cup warm peach and pear compote over the top. Add optional yogurt, granola, or cinnamon as approved by the district.
Chef Tips: The standard execution uses pre-made French toast to reduce labor and improve consistency. The compote can also be used with oatmeal, pancakes, waffles, yogurt, or breakfast grain bowls. Scratch-made French toast may be substituted if preferred.