Preheat the oven or toaster oven to 340˚F (170˚C). Line a baking sheet with aluminum foil.
Cut the peach in half, remove the pit and cut into ½-inch slices. Set aside.
In a medium pan over medium-low heat, add water and sugar. Bring to a simmer or until the sugar has melted, stirring often. Add the bourbon and cook for another minute. Add the peach slices. Cook for about 8 minutes or until slightly soften, turning them over every once a while. Remove from heat and let it cool for 10 minutes.
Meanwhile, with a bread knife or sharp knife, cut the slice of bread into small squares without cutting all the way through. You want the bread to remain in 1 piece and can be transferred easily.
In a small microwavable bowl, add the butter and honey. Cook in the microwave for 15 – 20 seconds or until the butter has melted. Mix well and brush all over the top of the bread. Transfer the toast to the prepared baking sheet. Bake in the oven for about 12 – 15 minutes or until lightly golden brown on top. Transfer to a serving plate.
Top the toast with the peach slices, syrup and ice cream. Serve immediately.