French Toast

Grease a 8 1/2″ X 11″ baking dish

Fill the dish with the brioche bread cubes

In a food processor or blender, add the peaches, eggs, milk, vanilla extract and salt, blend until smooth

Pour mixture over the bread

Cover and place in refrigerator overnight

The next day preheat the oven to 350° F degrees

Take the french toast out of the refrigerator

In a small bowl, mix together the flour, brown sugar and softened butter

Sprinkle the topping over the french toast

Put the french toast in the oven and bake for about 35 minutes

Remove from oven and let rest for 5-10 minutes before serving

Peach Maple Compote

Add the maple syrup and peaches to a small, heavy bottomed sauce pan

Bring the mixture to a rolling boil over medium-high heat

Reduce to low and simmer for about 10 minutes until the peaches soften and the mixture thickens

Serve the compote warm over the french toast

Whipped Cream

Using an electric stand mixer, start with a cold stainless steal mixing bowl and whisk attachment

Pour the heavy cream into the mixing bowl and whisk on high

When the cream starts to thicken, slowly add the sugar and vanilla extract

Continue to whip until the whipped cream is your desired thickness

Serve on top of french toast