Peaches and Cream Brandied French ToastFrom THE BRAFFERTON INN
2 cups milk
2/3 cup sliced peaches
1 tblsp vanilla
1 tsp cinnamon
Scant 1/4 cup Apricot or Peach Brandy
Pour into large bowl. Dip slices long enough to be well absorbed but not soggy (remove excess batter if necessary). Lay out on cookie sheets to be frozen with wax paper between pan and bread (and each subsequent layer of dipped bread along with a sheet of aluminum foil for stability). Cover entirety with aluminum foil and freeze if not to be used within the next 24 hours, otherwise place in refrigerator. Thaw the night before using. Cook on griddle at 350 until golden brown. Top lightly with Grand Mariner Raspberry Sauce. Serve with smoked bacon.