It’s peach season here at the inn. Carole has been making peach jam all day.  They have been showing up at breakfast in fruit salads, roasted with amaretti cookie crumbles on top, and baked into tea breads.   Danielle likes to make her  jam with some vanilla bean and freshly ground nutmeg.  Mmmm, it is so fragrant.   Last weekend we did a nice take on “stuffed” French Toast and it seemed to be a hit.  Here is September’s recipe share.1 loaf day old Challah bread, or other thickly sliced bread5 eggs1 stick butter, melted and cooled1/2 cup confectioner’s sugar, plus more for dusting1 teaspoon vanilla extract1/4 teaspoon nutmeg2 cups half & half4 large peaches, peeled and sliced1/2 to 3/4 cup  peach jam2 tablespoons orange juicebutter for cookingSlice the Challah into 1/2 inch thick slices and set aside.In a large bowl, whisk together the eggs, sugar, butter, vanilla and nutmeg and mix well.  Add the half & half, mix well and set aside.In a smaller bowl, combine the peaches, orange juice and jam. Set aside.When ready to cook, submerge slices of bread into egg mixture for about a minute. Set griddle or pan over medium  heat and place butter in pan. When butter starts to sizzle, pan fry the bread slices for about 2 minutes on each side.  Lower the heat and cook through.  To serve: place one slice on plate,top with peach mixture and place another slice on top.  Dust with confectioner’s sugar.Enjoy!