Prepare the Peach Filling:

• Strain and pat dry canned peaches, then dice into small chunks.
• In a saucepan over medium-low heat, add peaches, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg. Stir until sugar melts and mixture begins to simmer.
• Stir in cornstarch slurry and continue stirring to prevent clumping. Simmer until thickened, then set aside to cool.

Prepare the Coating:

• Crush graham crackers in a food processor and place in a small bowl.
• In a shallow dish, mix ¼ cup sugar with 1 tablespoon cinnamon.

Prepare the Rolls:

• Cut a 1½-inch square hole in the top of each Hawaiian roll, cutting ¾ of the way down.
• Remove the bread plug, slice off excess bread from the plug, and set it aside.
• Fill each hole with a spoonful of peach cobbler filling, then press the bread plug back on top to seal. Use a fork to lightly tamp down the tops.

Dip and Cook:

• Whisk together the cream/egg mixture in a large bowl.
• Heat a skillet over medium-low heat and melt 2 tablespoons of butter.
• Dunk each stuffed roll in the egg mixture, ensuring all sides are coated. Then roll in the graham cracker crumbs, pressing to create a crust.
• Dip the bottom of each roll back into the egg mixture before placing it in the skillet.
• Cook for about 2 minutes per side until golden brown, adjusting the heat to prevent burning.

Coat and Serve:

• Immediately toss warm French toast bites in cinnamon sugar.
• If using, prepare the buttery glaze by whisking together melted butter, powdered sugar, milk, and vanilla extract.
• Drizzle glaze over the bites and serve warm.