1. Make the Egg Batter

In a shallow bowl or pie dish, whisk together the eggs, milk, vanilla extract, cinnamon, and a pinch of salt. Make sure it’s well combined—you want that cinnamon evenly dispersed.

2. Soak the Bread

Dip each slice of bread into the egg mixture. Let it sit for 15–20 seconds per side, so the bread absorbs all that creamy goodness without turning to mush. Set aside on a plate while you prep the skillet.

3. Cook the French Toast

Heat a tablespoon of butter in a large nonstick skillet over medium heat. Once hot, add the soaked bread slices (don’t overcrowd the pan). Cook each side for 3–4 minutes or until golden brown and slightly crisp on the edges. Transfer to a warm plate and repeat with the remaining slices.

4. Warm the Peaches

While the toast cooks, melt a tablespoon of butter in a small saucepan. Add the drained peaches, reserved syrup, cinnamon, and optional brown sugar or maple syrup. Let everything simmer together for about 5 minutes, just until the peaches are heated through and the sauce thickens slightly.

5. Plate and Serve

Top your freshly cooked French toast with warm peaches, a drizzle of the peach syrup, and your favorite toppings. Whipped cream adds a dessert-for-breakfast vibe, while Greek yogurt offers a tangy balance. Sprinkle with chopped nuts for crunch and a final dusting of powdered sugar for that picture-perfect finish.