Categories: Breakfast, Casserole, Peaches
Ingredients
- 4 large eggs
- 2 cups half-and-half
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- fresh grated nutmeg, a few dashes
- 12 -14 slices day old firm white bread, crusts removed
- 8 ounces cream cheese, softened
- 3 tablespoons peach jam
- 2 large ripe peaches, peeled and thinly sliced
- Raspberry Syrup:
- 1 (12 ounce) container frozen apple-raspberry juice concentrate
- 3 tablespoons cornstarch
- 2 cups fresh raspberries or 2 cups frozen raspberries
Directions
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To make the syrup: mix apple raspberry juice concentrate and cornstarch in a small saucepan bring mixture to a simmer, stirring until thickened.
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Remove from heat and stir in berries; serve warm.
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To make casserole: in a bowl, whisk together 3 eggs, half-and-half, sugar, vanilla, salt, and nutmeg.
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Pour half of this mixture into a 13 × 9 inch pan.
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Arrange half the bread slices in the pan, completely covering the bottom of the pan.
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In a bowl, mix together with a fork, the cream cheese, 1 egg, and jam; spread this mixture over the bread slices.
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Spread peach slices on top in a single layer.
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Place remaining bread slices on top of peaches, completely covering surface.
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Pour remaining egg mixture over top, making sure to saturate everything.
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Cover and refrigerate 2 hours or overnight.
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Remove from refrigerator and bring to room temperature, about 30 minutes.
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Bake in a preheated 350° oven for 30-40 minutes, or until golden brown on top.
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Serve hot with Raspberry Sauce.