Method

To prepare the caramelized peaches:

1. Combine the sugar and 1/4 cup of water in a large heavy sauté pan over medium heat.

2. Stir until the sugar dissolves and the syrup comes to a simmer.

3. Allow the syrup to boil over medium-high heat without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for about 6 minutes, or until it begins to turn golden brown.

4. Remove the pan from the heat and add the peaches and butter and swirl until the butter melts.

5. Cook over medium heat for 2 minutes, or until the peaches are just tender.

Meanwhile, to make the French toast:

6. Using a fork, beat the eggs in a 13x9 baking dish to blend.

7. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.

8. Stir the sugar and cinnamon on a large plate; set aside.

9. Melt the butter on a heavy large griddle pan over medium heat.

10. Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through.

11. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely.

12. Divide the French toast among 4 serving plates.

13. Spoon the peaches over the French toast, and drizzle the caramel sauce from the pan over the peaches and around the French toast.

14. Top with a dollop of crème fraîche and serve immediately.