Preheat oven to 400'F.

Heat sautee pan then add peaches and sugar. Cook until peaches begin to brown and sugar begins to caramelize. Add butter ans cook another minute or two. Remove peaches from pan and sit aside.

While peaches are caramelizing, add raspberries, sugar and lemon juice to a blender and blend.

Using a strainer, strain the sauce so you can remove most of the seeds and end up with a smooth sauce. Set aside.

Add all ingredients for french toast, except bread, into a bowl. Mix well and ensure eggs are completely beaten.

Pour batter into a long baking dish to make it easier to dip bread.

Dip bread slices into batter and ensure all the batter is soaked up by your bread.

In a hot pan, add some butter and sear your toast. Do not fully cook them in pan, rather brown them slightly.

Place toast on cookie sheet and bake f or 15-20 minutes or until done.

Serve toast with peaches on top and raspberry sauce on the side.