Cookingwithcocktailrings.com
In a medium-size shallow bowl whisk together eggs, milk, sugar, vanilla & cinnamon until combined. Working with one slice at a time, soak the bread in egg mixture, turning to coat both sides.
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Heat a large skillet over medium heat, add 1 tablespoon of butter & allow to melt. Add two slices of the Challah & cook until golden brown on the bottom (~2 min).
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Turn & cook until golden brown on the other side (~2 min). Add an additional tbsp of butter & repeat with remaining slices of Challah.
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Heat a grill or grill pan to medium-high heat. Brush peaches with canola oil & place on grill, cut side down. Let cook for 2 min, then rotate peaches 90 degrees & cook until grill marks appear (~3 min). Remove peaches from heat & set aside. Cut into slices.
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In the bowl of a stand mixer or by hand, beat heavy cream on medium speed until cream doubles in size & becomes fluffy.
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Divide French toast among plates & top with grilled peaches, honey & whipped cream.
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