3 ripe peaches, peeled, pitted and chopped into ½-inch pieces
¼ cup butter
2 tbs brown sugar
1 tbs peach schnapps (opt)
¼ cup whipping cream
8 slices cinnamon swirl bread
3 large eggs
In a large skillet, over med-low heat, melt ½ of the butter. Stir in brown sugar until it’s dissolved. Add peaches and schnapps. Increase heat to med-high and cook, stirring, for 3 minutes. Stir in 2 tbs of the cream and simmer for 2 more minutes.
Place 4 slices of bread on work surface. Using a slotted spoon, divide 2/3 of the peaches evenly between the slices, leaving a border on all sides. Top with remaining 4 slices of bread and press down gently. Set aside remaining peaches and caramelized syrup.
In a wide, shallow bowl, whisk eggs together with remaining cream. Soak the sandwiches in the egg mixture for 2 minutes per side. Melt 1 tbs butter in a large skillet over medium heat. Fry 2 of the sandwiches on each side until golden. Transfer to a baking sheet and place in a 200-degree oven to keep warm. Repeat. Serve with remaining peaches and caramelized syrup from first step.