Croissant French Toast Stuffed With Grilled Peaches

Ingredients:
4 eggs
1 cup heavy cream
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
1 tsp ground nutmeg
2 peaches
2 Tbsp butter, melted
1 Tbsp lemon juice
2 Tbsp sugar
4 croissants, sliced length-wise
Pecan Maple Syrup (recipe for this: 1/4 cup of butter, 1 cup maple syrup, 1/2 cup chopped pecans---melt butter in saucepan, add syrup and pecans and simmer for 10 minutes)

Note: I cook the peaches on the grill, but feel free to do it anyway you want--and this yields 4 servings.
In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the ingredients are smooth. Set aside. Slice peaches in half and remove pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes or until flesh side is evenly caramelized and begins to soften. Remove peaches from grill and dice them. Transfer to a bowl and add the lemon juice and sugar to taste. Set the peach mixture aside.
Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes or until the batter appears cooked and the croissant begins to darken-watch them carefully as they cook quickly! Flip the croissants and grill the other side for 1 to 2 minutes, then remove croissants from grill. Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture on top and then place the other half of the croissant over the peaches. Pour the Pecan Maple Syrup over the croissant and enjoy!

I got this recipe from Food Network about 3 years ago. I LOVE it for breakfast and it's really super easy. Like I said, I prefer to use the grill--I think it does a better job and tastes wonderful. If you don't want to make the Pecan Maple Syrup, just use regular maple syrup.
Melissa