June Cleaver's Cinnamon French Toast Stuffed With Georgia's Finest Peaches

This is not your mama's french toast. Or maybe it's just not my mama's. With 8 children to feed she didn't have time to act as a short order cook for her hungry brood. Usually she made oatmeal or served us the cheapest cereal on the planet.

Back in the 50's only June Cleaver was feeding her family such a yummy breakfast. The real kicker is that she had her hair curled, makeup applied, wearing the latest fashion, and always the string of pearls. I would pay just about anything to see her on her hands and knees cleaning around the toilet where her "perfect" boys missed the mark and peed on the floor

You want to know what I was wearing while I prepared this for Pap? Well, I'm going to tell you anyway. I had on my favorite almost threadbare t-shirt of Doctor Who. Also, I hadn't brushed my teeth yet and I didn't even bother to run a comb through my hair.


Ingredients:
4 tablespoons unsalted butter
2 tablespoons light brown sugar
2 ripe yellow peaches, cut into 1/2-inch pieces
2 tablespoons plus 3/4 cup heavy cream
8 slices white or sourdough bread or brioche (I used cinnamon bread)
3 large eggs
1/8 teaspoon ground cinnamon
confectioners' sugar

Directions
1. In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.

2. Heat oven to 200° F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a 1/2-inch border on all sides. Top with another slice of bread and press gently.

3. In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side.

4. Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches.

5. Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar.