Brown Sugar Peach French Toast Cups

Butter
8 oz. stale bread, torn into 1/2 inch pieces (I prefer French bread)
2 peaches, pitted and thinly sliced
3 Harvest Haven eggs
1 cup milk
1/2 cup cream
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 c. + 1 tbsp. brown sugar, divided

Butter a muffin tin. Divide bread and peaches evenly among all 12 muffin cups. You might have to smash them down a little bit to fit them in, but that's okay.

Beat 3 eggs in a medium bowl. Whisk in milk, cream, vanilla, cinnamon, and 3 tbsp. brown sugar. Use a ladle to pour egg mixture over bread and peaches. Cover muffin tin and refrigerate for at least 2 hours, up to overnight.

Preheat oven to 325 degrees. Remove cover from muffin tin and use a spoon to push bread and peaches down into the egg mixture. Sprinkle tops with remaining 2 tablespoons of brown sugar. Bake for about 35 minutes or until French toast cups are set and edges are golden. Loosen cups by running a butterknife along edges before removing from muffin tin.