Step 1
In a medium bowl and using an electric mixer, beat together the cream cheese, Redpath® Icing Sugar, lemon juice, vanilla extract, cinnamon and salt until smooth. Set aside.
Step 2
Using a sharp, serrated knife, cut into one side of one slice of bread to create a pocket, being careful not to cut through the crust on the other three sides. Repeat with the remaining slices of bread.
Step 3
Spread one-quarter of the cream cheese mixture in the pocket of each slice of bread. Divide the pecans among the pockets, distributing them evenly over the cream cheese mixture.
Step 4
Divide the peach slices among the pockets. Gently press the opening of each pocket together to seal and prevent the filling from falling out.
Step 5
Preheat the oven to 250ºF (121°C). Put a rimmed baking sheet in the oven to warm.
Step 6
In a shallow dish, whisk together the eggs and milk.
Step 7
Dip the stuffed bread slices into the egg mixture, letting each slice soak for about 30 seconds on each side.
Step 8
In a large skillet, melt the butter over medium heat. Fry the French toast, in batches if necessary, until each slice is deep golden brown on both sides, about 3 minutes per side.
Step 9
As each batch browns, transfer it to the oven to keep warm while you cook the remaining French toast. Dust with Redpath® Icing Sugar and serve warm.
*If you find cutting the pockets in the bread slices difficult, pop the bread slices in the freezer for 20 minutes, first. The slightly frozen bread will slice more cleanly.
