2 fresh peaches, peeled, cored, and sliced
1 tbsp. brown sugar
7 tbsp. butter
8 slices leftover French bread
1 cup milk
1 large egg
2 tbsp. sugar
2 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup all-purpose flour
1. To make the peach topping: Melt 1 tbsp. butter in small sauce pan over medium heat. Saute peach slices for 1 minute. Add 1 tbsp. brown sugar and stir until completely until dissolved. Remove pan from the heat and place lid on the pot. Let rest until ready to serve the french toast.
2. Adjust an oven rack to the middle position and heat the oven to 200 degrees F. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.
3. While the bread is in the oven, melt 2 tbsp. of the butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon, and salt in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
4. Transfer 2 pieces of bread from the oven into the batter and soak both sides, about 30 seconds per side. Meanwhile, melt 1 more tbsp. of the butter in a 12-inch skillet over medium high until beginning to brown, swirling to coat the pan. Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay in the hot skillet. Cook until golden brown on both sides, about 2 1/2 minutes per side. Transfer the toast to the wire rack and keep warm in the oven. Repeat with the remaining bread.
5. To serve, arrange 3 slices of french toast in a row on the plate. Top with peaches and their syrup. Sprinkle with confectioners sugar.
* Adapted from America's Test Kitchen