Start by making the peach syrup. Place the peaches, maple syrup, and spices in a sauce pot. Set over medium heat and simmer until the peaches are warmed through, 3-5 minutes. Turn off the heat.
For the Pina Colada Filling:
Place the cream cheese, pineapple chunks, coconut, sugar, and vanilla in the food processor or blender. Puree until smooth.
For the Stuffed French Toast:
Pour the milk, eggs, sugar, and almond extract into a medium bowl. Whisk well to combine. Lay out five slices of Sara Lee® Artesano Golden Wheat Bread. Spoon the pina colada filling over the slices and top each piece with another slice to create five sandwiches. You can leave them whole or cut them in half.
Heat a large skillet over medium heat and add the butter to the skillet. Once the butter is melted, quickly dunk the french toast sandwiches in the egg mixture, coating on both sides. Do not leave the bread in the liquid or it will disintegrate.
Place the sandwiches in the skillet and cook for 2-3 minutes per side, until golden and crisp. Plate the french toast and top with warm peach maple syrup, and a sprinkle of toasted coconut!
NOTES: To toast shredded coconut, place it in a dry skillet over medium heat. Toss the coconut for 1-3 minutes until mostly golden. Remove from heat.