To skin the peaches, drop them into a pot of boiling water one at a time. Wait for 30 seconds, transfer the peach into an ice bath for 10 seconds, and then gently peel away the skin. Remove the pit and cut each peach into slices.
Whisk together the eggs, milk, cream, vanilla, and cinnamon in a mixing bowl.
Add the cubed bread to a large mixing bowl. Pour the egg mixture over the bread and mix gently. Then carefully mix in the peaches and the raspberries. Let everything sit for 10 minutes or cover and refrigerate overnight.
Coat the inside of a 6-quart slow cooker with non-stick cooking spray and then pour in the french toast mixture. Cover and cook on LOW for 4 hours. Remove the cover and continue cooking for 30 minutes or until the eggs have set.
Spoon portions of french toast onto plates and top with whipped cream and/or powdered sugar if desired. Serve warm.
Notes
I like to grab a loaf of French bread and let it sit out for a couple of days for this recipe. Baguettes, Italian bread, or crusty bread from your store's bakery will work too. This recipe works best when the bread is dried out and a bit stale. If you didn't grab the bread ahead of time, cut it into cubes and then bake at 275 degrees F for about 12 minutes to dry it out.
Want to make this french toast in the oven? Bake then french toast mixture uncovered in a 9-inch 13-inch baking dish for 40 minutes at 350 degrees F.