Sounds like I am on a kick with breakfasts, but it is the most important meal of the day and, after operating a Bed and Breakfast for 12 years, we have so many variations.  This allows you to do different versions and not depend just on the same old one you have always made.

We live in perfect area for fresh peaches (and every other fruit), it is a joy to use.

 

• 1/3 cup peach preserves
• 1/4 cup room temperature butter
• 3 eggs
• 3 tbsp. peach preserves
• 3 tbsp. cream
• 6 slices of french bread, 1/2 inch thick
• 4 tbsp. butter
• 2 large peaches, peeled, pitted and sliced
• toasted almonds
• pure maple syrup

For the peach butter, beat the peach preserves and butter together with a mixer until fluffy.  Cover and chill.

Whisk together the eggs and peach preserves in a small bowl until blended and  beat in the cream.  Place the bread slices in a single layer in a 13 x 9  inch baking dish.  Pour the mixture over the bread until all is covered. Cover and refrigerate overnight.  The liquid should be absorbed.

Melt 2 tbsp. of butter in a frypan and add 3 bread slices and cook until lightly browned, turning once.  Remove from the pan and keep warm.  Repeat with the remaining butter and bread.

Serve with icing sugar and top with the sliced peaches, almonds and a drizzle of maple syrup.

To make it really attractive, using a melon baller, scoop out the peach butter and serve along side the toast.