Whisk together the eggs, milk, sugar, vanilla, cinnamon, lemon zest, and salt in a shallow bowl or wide dish. The lemon zest adds a subtle brightness that complements the peaches beautifully. Mix thoroughly until well combined and set aside—this is your soaking medium for the bread.

Melt the butter in a large skillet over medium heat. Add the peach slices and cook for about 1 minute to warm them through and help release their juices. Stir in the brown sugar, cinnamon, and nutmeg, then add the water. Reduce heat to medium-low and simmer for about 3 minutes until the peaches soften slightly and the sugar dissolves into a light syrup. Cover the pan and keep warm on low heat while you prepare the toast—I find that letting the peaches sit covered allows the flavors to meld and deepens the cinnamon-nutmeg notes.

Heat a separate large skillet or griddle over medium heat and lightly butter it. Working with one bread slice at a time, dip each brioche slice into the egg custard mixture from Step 1, making sure to coat both sides thoroughly but spend no more than 30 seconds per slice—brioche is delicate and will absorb liquid quickly. Place the soaked bread directly on the hot skillet and cook for about 2 minutes per side until golden brown and set. I like to use medium heat for this stage so the custard cooks through without the exterior browning too quickly. Transfer each cooked slice to a serving plate as you go.

Top each warm French toast slice generously with the peach compote from Step 2, pouring the warm syrup over the top. The heat from the toast will warm the peaches through while the syrup seeps into the bread, creating amazing flavor in every bite. Serve immediately while everything is warm.