Peach French Toast

1 package Frozen Peach Mixture
Buttermilk Syrup
     3/4 cup peach juice from frozen peach mixture
     1 cup sugar
     1 cup Buttermilk
     2/3 cube butter
     2 teaspoon Vanilla
     1/4 teaspoon Cinnamon
     1 1/2 teaspoon Baking Soda
French Toast:
     4 TB. butter x 2
     3 TB. honey x 2
     2 TB brown sugar x 2
     1 cup chopped pecans x 2
     1 cup heavy cream or half & half
     1 cup orange juice
     4 large eggs
     1/2 tsp. cinnamon
     1/4 tsp. salt
     pinch allspice
     1 tsp. vanilla
     2 TB. sugar
1 loaf of country french bread cut into about 12 thick slices

Thaw peaches.

You can either serve the peaches in their juice over the french bread or you can strain the peaches and use the juice in the Buttermilk Syrup recipe:

In a LARGE saucepan using a whisk combine peach juice, sugar, buttermilk, and butter.

Bring to a boil and boil for 1 minute.

Add vanilla and cinnamon and whisk.

Add baking soda and turn off  heat, leaving pan on burner, and whisk.  Leave on burner for a while.  The longer left on burner the thicker it will become.

Let it set 30 minutes to dissolve the bubbles that form.  Every once in a while whisk syrup to reduce bubbles.

French Toast:

In two 9x13 pans place the butter, honey, and brown sugar.

Place pans in the oven and heat it to 400. Leave the pans in the oven until barely melted. (if you are using a jelly roll pan double the ingredients for each pan.

Stir until smooth.

Sprinkle the pecans on top.

Whisk together cream, orange juice, eggs, cinnamon, salt, allspice, vanilla and sugar.

Dip the bread slices into mixture until just soaked.

Arrange bread slices over nuts in pan.

Bake at 400 until golden on top, 15-20 minutes.

With a metal server flip toast onto plate make sure that you get all the gooey goodness from the bottom of the pan when taking the french toast out.

Place peach slices on top of the french toast.

Drizzle Modified Buttermilk Syrup over everything.