Stuffed French Toast with Pickled Peaches and Bourbon Caramel

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Pickled Peaches:

1/2 cup Grade B pure maple syrup

1/4 cup white wine vinegar 

3 ripe peaches, peeled, pitted and sliced into eighths 

Pickled Peach Bourbon Caramel:

1/4 cup Grade B pure maple syrup

2 tablespoons unsalted butter 

1/4 cup bourbon

Cream Cheese Filling:

3 ounces cream cheese, such as Philadelphia, at room temperature

3 ounces mascarpone cheese, at room temperature 

2 tablespoons peach preserves 

1 tablespoon clover honey 

1/4 teaspoon ground cinnamon 

French Toast:

Eight 1/2-inch-thick slices challah bread

4 tablespoons canola oil 

4 slices thick-cut bacon, cut into lardons

6 large eggs plus 2 large egg yolks 

2 tablespoons granulated sugar 

1 teaspoon pure vanilla extract 

1/2 teaspoon ground cinnamon 

Pinch of salt 

1 cup heavy cream 

1 cup whole milk 

2 tablespoons bourbon 

4 tablespoons unsalted butter 

Confectioners¿ sugar, for garnish

Fresh mint sprigs, for garnish