Peaches and Cream French Toast

3 eggs
3 tablespoons of peach preserves
3/4 cup of cream
6 slices of French bread, cut 1/2-inch thick
1/3 cup of peach preserves
1/2 cup of butter, softened
2 fresh peaches, peeled and sliced
Toasted almonds
Powdered sugar

In a small bowl, beat the eggs and the 3 tablespoons of peach preserves until blended.

Beat in the cream.

Place the bread slices in a single layer in a baking dish. Pour the egg mixture over the bread. Cover and refrigerate for a few hours (or overnight).

When ready to prepare, beat together the 1/3 cup of peach preserves and 4 tablespoons of the softened butter until fluffy. An electric mixer makes this step easier.

Melt 2 tablespoons of the butter in a large skillet. Add three bread slices and cook over medium-high heat until nicely browned. Turned and brown the other side. Set aside and keep warm.

Repeat with the remaining bread and butter.

Serve the toast topped with some of the peach-butter and a few peach slices. Sprinkle with the almonds and powdered sugar.