Preheat oven to 350 degrees. Add the halved peaches, cut side up, to a small casserole dish. Drizzle with 1 Tbsp honey and roast in the oven for 30 to 40 minutes, until tender. Remove from oven and set aside to cool. Leave oven on for the time being.

Once the peaches are cool, chop them into 1/2 inch chunks. Set aside.

In the bowl of a stand mixer, beat 1 cup heavy cream and 1 Tbsp sugar on medium-high speed until it forms soft peaks. Set in the refrigerator to keep cool until ready to serve.

Add the chopped pecans to a small saucepan over medium-low heat. Toast the chopped pecans for approximately 2 to 3 minutes, until you can start to smell the toasted nuts. Add the maple syrup to the pan and keep over low heat until ready to serve.

In a shallow baking dish, combine 1 cup heavy cream and eggs. Beat the mixture together with a fork until it is well-combined.

Place a 10-inch nonstick skillet over medium-low heat and add 1 Tbsp of butter. As the butter is melting, dip two slices of bread into the egg and heavy cream mixture. Allow them to soak in the mixture for 30 seconds on each side. Add the dipped bread to the skillet and cook until golden brown, approximately 3 minutes per side. Remove from the pan and place on a baking sheet. Move the baking sheet to the oven to keep the bread warm. Repeat with the remaining 6 slices of bread.

Serve french toast immediately with roasted peaches, toasted pecan maple syrup, and whipped cream.