Peaches and Cream French Toast

Instructions

• Beat 1 cup of the whipping cream with an electric hand mixer or stand mixer until thickened and soft peaks form. Sprinkle in the powdered sugar and ½ tsp vanilla extract. Continue whipping for 2–3 minutes, until the whipped cream is soft and dollop-able. Refrigerate the whipped cream until you're ready to serve.
• Whisk the eggs, remaining ¾ cup cream, sugar, 1½ tsp vanilla extract, salt, and orange zest in a bowl.
• Lay the bread slices in a large baking dish or sheet pan. Pour the egg mixture evenly over them. Let everything soak for a few minutes, then flip the bread to soak the other side, redistributing the mixture as needed.
• While the challah is soaking, place a griddle insert in the grill and prepare the grill for direct medium-low heat cooking, 325°–375°F. Preheat for 15 minutes with the lid closed, and scrape the griddle clean. While the grill heats, the bread should absorb most of the egg mixture.
  While the challah is soaking, preheat the griddle on low heat for 10 minutes. By the time the griddle is hot, the bread should have soaked up the majority of the egg mixture.
  While the challah is soaking, insert a griddle into the grill and set it to Manual Mode level 4. Preheat for 15 minutes and scrape the griddle clean. While it preheats, the bread should absorb most of the egg mixture.
• Melt 1 tbsp butter on the griddle and spread it with a spatula. Place the peaches, cut side down, and cook until browned, about 4 minutes. Flip and cook 2 more minutes until softened. Remove from griddle.
• Melt the remaining 1 tbsp of butter and place the soaked bread on the griddle. Cook until browned on the outside but tender and custardy on the inside, about 3 minutes per side.
• Cut the cooked peaches into thick slices. Toss them with the maple syrup and triple sec (if using).
• Top each slice of French toast with a spoonful of peaches and a dollop of whipped cream. Serve with additional maple syrup if desired.