Peaches & Cream French Toast

From our December 2012 issue

From C. Thorburn – Shellbrook, Sask.

3 eggs, beaten
3⁄4 cup half-and-half cream
1⁄3 cup peach jam
6 slices french bread, 1-1⁄4-inch thick

3 tbsp peach jam or peach pie filling
1⁄4 – 1⁄2 cup melted butter
peach slices
sliced almonds

Combine eggs, half-and-half, and peach jam. Place french bread in 9 x 13 pan. Pour egg mixture over bread and cover with plastic wrap. Refrigerate overnight.

The next day, slowly fry in non-stick pan for 5-10 minutes. Top with peach jam and melted butter. Prior to serving, sprinkle with icing sugar, almonds, and fresh, frozen, or canned peach slices.

You can substitute other jam and fruit such as strawberries, raspberries, etc.