To skin the peaches, drop them one at a time in boiling water for 30 seconds and then ice water for 10 seconds and gently peel away the skin.

Whisk together the eggs, milk, cream, vanilla, and cinnamon.

Pour the egg and milk mixture over the bread in a large bowl and mix gently. Gently mix in the peaches and the raspberries. Let sit for 10 minutes or cover and refrigerate overnight.

Spray a 6 quart slow cooker with cooking spray. Pour in the mixture and cook on low for four hours. Remove the cover and continue cooking for a half hour or until the eggs have set.

Serve topped with cream.

Want to make it in the oven instead? Bake in a 9 by 13 inch pan uncovered for 40 minutes at 350 degrees.