peaches and cream french toast

Directions :

1. Whisk together the whipping cream until it thickens and holds form (think, whipped cream). Set that aside for a moment. In a separate bowl, combine the mascarpone and sugar until the sugar is fully dissolved.
2. In a medium bowl, gently fold together the whipped cream, mascarpone mixture, and vanilla. Put in the fridge until ready to use. For the French Toast: In a shallow dish, beat the eggs and then mix into the eggs the milk and cinnamon.
3. Melt your butter in a large skillet over medium heat. Once the butter is melted and the pan is ready, dip the slices of bread, each side, into the egg mixture. Put the soaked bread into the skillet and cook until golden brown on both sides, 2-3 minutes per side.
4. While the toast is frying, make the syrup: In a small saucepan, combine the white sugar, brown sugar, bourbon, and water to a boil. Add the sliced peaches and reduce to a simmer. Let this bubble gently for about 10 minutes or until it reaches a syrup-like consistency. Once the toast is done, top with the vanilla mascarpone and then the peach syrup and ENJOY!!