4 ozs. cream cheese, softened

2 Tbls. confectioners'  sugar

12 slices cinnamon-raisin bread, (croissants are a wonderful substitution)

3 eggs

¾ cup milk

½ tsp. Watkins Madagascar Vanilla  www.JRWatkins.com

¾ cup maple syrup

 

Pour the peaches into a colander and drain for 1 hour or until all liquid has been removed; pat dry with paper towels.

Cut the peaches into very thin slices.

Beat the cream cheese and confectioners' sugar in a mixing bowl until smooth.

Spread the cream cheese mixture over 1 side of each slice of bread.

Spread the peaches over the cream cheese mixture on 6 of the slices of bread.

Make sandwiches by pressing the remaining bread slices, cream cheese side down, over the peaches and press firmly to seal.

Beat the eggs, milk and vanilla in a mixing bowl until smooth.

Dip each sandwich into the egg mixture, soaking both sides.

Place the sandwiches in a 9x13 Bake & Roast Pan. 

Pour any remaining egg mixture over the top.

Bake at 425^o for 20 minutes or until both sides are brown and crisp, turning halfway through baking time.

Let stand for 5 minutes. 

Cut each sandwich diagonally into halves.

Sprinkle with additional confectioners' sugar and serve with the maple syrup.

*Note:  For an even better French Toast instead of bread slices use sliced and pressed French Croissants.