Whisk together the eggs, milk, vanilla, and cinnamon in a small bowl. 

Heat 1 tablespoon of the butter in a large skillet over medium heat. Before adding in the bread, make sure the bottom of the pan is fully coated.

Dip the bread slices into the egg mixture and place them in the skillet. Make sure not to crowd the pan-- I usually only cook 1-2 slices at a time. 

Cook for about 2 minutes per side or until each side is golden brown.

Repeat the process for each piece of bread, adding another tablespoon of butter to the pan as needed. 

While making the French toast add peaches, 1 tablespoon butter, and dark brown sugar to a small skillet and set over medium heat.

Saute just until the peaches start to soften, remove from heat, and set aside for topping.

Serve the french toast immediately and top with butter, a dusting of confectioners’ sugar, maple syrup, and peaches.