Peach French Toast

I forgot to take a picture when it's topped with lots of whipped cream!

NOTES

• When peaches are in season, I try to get them in at every meal and this makes a great breakfast treat for a weekend morning.
• Modified from Real Simple

INGREDIENTS

• 4 tbsp unsalted butter
• 3 tbsp light brown sugar
• 3 ripe peeled peaces, cut into 1/2-inch pieces
• 2 tbsp plus 3/4 c. heavy cream (or if not making your own whip cream, substitute 2 tbsp whole or 2% milk plus Cool Whip)
• 8-10 slices (for serving 4-6 people) sourdough bread (preferably day old bread)
• 4 large eggs
• 1/2 tsp cinnamon
• Powdered sugar (optional)

DIRECTIONS
1. In a large skillet over medium low heat, melt 2 tbsp of butter until it foams. Add the brown sugar and stir for 30 seconds. Add the sliced peaces and raise heat to medium. Cook, stirring frequently for 3 minutes. Stir in 2 tbsp of cream (or milk) and simmer 1 more minute. Transfer to a bowl.
2. Place half of the sliced bread on a work surface and dived peach mixture evenly among the slices, leave a 1/2-inch border on all sides. Top with another slice of bread and press gently.
3. In a shallow bowl, beat eggs and cinnamon. Working in batches dip both sides of each sandwich in the egg mixture.
4. Melt remaining butter in a large skillet (or heat your electric skillet and coat with butter). Fry sandwiches until golden brown on both sides.
5. If making your own whipped cream, beat 3/4 c. heavy cream with the wire whisk attachment on your standing mixer until soft peaks form. Sprinkle each sandwich with powdered sugar and whipped cream.