INGREDIENTS

Peach and Ham Stuffed French Toast:

• 4 eggs, lightly beaten
• 1/2 cup 2% milk
• 1/2 cup heavy cream
• 1 tbsp brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• Pinch ground cloves
• 1/2 cup peach jam
• 12 slices day-old egg bread, about 1/2-inch thick
• 6 thick slices Kentucky Legend Quarter Sliced Ham, Brown Sugar
• 6 oz brie cheese, sliced
• 1/3 cup butter

Peach Topping:

• 2 cans (15.25 oz each) peach slices in light syrup
• 2 tbsp butter
• 1/4 cup brandy
• 1/4 cup lemon juice
• 1 tsp vanilla extracts

DIRECTIONS

1. Peach and Ham Stuffed French Toast: In shallow bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, ginger, salt and cloves; set aside.
2. Spread jam over 6 slices of bread; top with ham and brie slices. Cap with remaining slices of bread.
3. Dip both sides of ham and cheese sandwiches in egg mixture. Let stand for 5 minutes.
4. Melt 2 tbsp butter in large skillet set over medium heat; cook French toast in batches, for 3 to 5 minutes per side or until golden brown on each side and cheese is melted, wiping out pan with paper towel in between, and adding remaining butter to pan as needed.
5. Peach Topping: Meanwhile, drain peaches. Melt butter in large skillet set over medium heat; cook peaches for 3 to 5 minutes or until heated through. Remove from heat. Stir in brandy, lemon juice and vanilla.
6. Return pan to stovetop; bring to boil. Cook for 3 to 5 minutes or until syrup is thickened to consistency of maple syrup.
7. Slice each stuffed French toast in half; spoon peach topping over French toast.

Tips:

• Substitute orange juice for brandy if desired.
• For extra indulgence, garnish each serving with dollop of whipped cream.