Slice the peaches.
Beat the eggs in a large dish. Add the milk, maple syrup, vanilla extract and cinnamon and whisk vigorously (to make sure the cinnamon is well mixed through).
Soak your bread in the egg mixture. If the dish is not big enough to fit all 4 slices in, distribute the mixture between separate dishes. Make sure both sides of the bread are well coated and leave to soak whilst you caramelise the peaches (about 10 mins).
Heat 1 tbsp butter (or dairy-free option) and the brown sugar in a large saucepan until melted. Cook the peach slices over a low to medium heat for about 10 minutes until tender and caramelised. Give them a stir occasionally to stop them sticking and ensure both sides of each slice are cooked evenly.
In another large saucepan, melt the remaining 2 tbsp butter (or dairy-free option) over a medium heat.
Using a spatula, carefully transfer each slice of bread into the hot pan (if you use your hands it may fall apart!). Cook until nicely browned. They will need just a couple of minutes on each side.
Serve and top with the peaches and your favourite yoghurt (I used coconut yoghurt). For extra sweetness, you can finish it off with a good drizzle of maple syrup or icing sugar.