4 croissants
3 eggs
1 cup half and half cream
1 tablespoon cinnamon
1 teaspoon nutmeg
3 tablespoons Strawberry Peach Balsamic
3 fresh or canned peaches cut up

Butter a square 8×8 baking dish. Cut your croissants open and put tops
aside, lay the bottom of the croissants in the baking dish and fill with your
cut up peaches. Drizzle your Strawberry Peach Balsamic over your
peaches and add the tops of the croissants.

Take your custard ingredients and beat them until eggs, cream, cinnamon
and nutmeg are combined and pour them over the croissant and peaches.
Press them down into the egg mixture until they are covered. Refrigerate
overnight. Bake your croissant French toast at 350 degrees for 30 minutes
uncovered until they are fluffy yummy peach filled croissants. Serve them
with some drizzled strawberry peach balsamic over them.