Crunchy Peach ‘n Brie

Blanch peaches in boiling water for a few seconds if you want to remove the skins.

Half peaches and remove stone.

Slice into about 8 slices per peach.

In a skillet over medium heat melt butter and stir in peaches.

Add agave or honey and cinnamon.

Blend well.

Stirring occasionally, cook for 8-10 minutes.

In a bowl mix milk, vanilla, and eggs.

Stir in cinnamon and flour.

On a wide plate, pour crushed cereal.

Dip each slice of bread into the milk mixture, soaking both sides.

Place bread onto cereal and coat both sides.

Melt a dollop of butter in a skillet over medium heat and cook each piece of bread for about 2 minutes per side until egg mixture looks cooked.

Do not add butter to the bread.

On one slice stack sliced Brie and scoop on peach mixture.

Add more Brie and top with another slice of bread.

Add butter to griddle and place sandwich on top once butter has melted.

Cook at 325° for four minutes on each side, flipping carefully.

Melting Dome is recommended.

Makes two sandwiches.