• If desired, blanch the peaches in boiling water for a few seconds to easily remove the skins.
• Halve the peaches and remove the stones.
• Slice each peach into about 8 slices.
• In a skillet over medium heat, melt butter and stir in peach slices.
• Add agave or honey and cinnamon.
• Blend well.
• Cook, stirring occasionally, for 8-10 minutes until the peaches are softened and fragrant.

Toast:

• In a shallow bowl, mix milk, vanilla extract, and eggs.
• Stir in cinnamon and flour until well combined.
• On a wide plate, spread out the crushed cereal.
• Dip each slice of bread into the milk mixture, soaking both sides thoroughly.
• Place the soaked bread slices onto the crushed cereal, coating both sides evenly.
• In a skillet over medium heat, melt butter.
• Cook each piece of bread for about 2 minutes per side until the egg mixture is cooked through.

Assembly:

• On one slice of the prepared toast, stack sliced Brie cheese and spoon over the cooked peach mixture.
• Add more slices of Brie on top of the peach mixture and cover with another slice of prepared toast.
• Add butter to the griddle and place the assembled sandwich on top once the butter has melted.
• Cook the sandwich at 325°F for four minutes on each side, flipping carefully.
• Serve hot and enjoy the delightful combination of flavors and textures!