In a small bowl mix the mascarpone with the honey and salt and set aside.
In a small sauce pot, heat the peaches, cinnamon, lemon juice, lemon zest, sugar and water over medium low heat for 10 minutes.
In a wide bowl or pan whisk together the half and half, eggs, sugar, salt, and cinnamon.
Spread the mascarpone cheese mixture over one side of each pieces of bread. Combine 2 pieces of bread together to make sandwiches.
Dunk each sandwich in the egg mixture for 30 seconds, flip and repeat twice until well soaked.
Heat a skillet of medium low heat. Add butter to the skillet and cook each sandwich for 3-4 minutes per side or until lightly browned and cooked in the center.
Serve hot with butter, and the warm peach compote. Garnish with powdered sugar.