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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Breakfast casserole 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 |
1 (12 ounce) container frozen apple-raspberry juice concentrate |
3 tablespoons cornstarch |
2 cups fresh raspberries or 2 cups frozen raspberries |
Directions:
1. To make the syrup: mix apple raspberry juice concentrate and cornstarch in a small saucepan bring mixture to a simmer, stirring until thickened.
2. Remove from heat and stir in berries; serve warm.
3. To make casserole: in a bowl, whisk together 3 eggs, half-and-half, sugar, vanilla, salt, and nutmeg.
4. Pour half of this mixture into a 13 x 9 inch pan.
5. Arrange half the bread slices in the pan, completely covering the bottom of the pan.
6. In a bowl, mix together with a fork, the cream cheese, 1 egg, and jam; spread this mixture over the bread slices.
7. Spread peach slices on top in a single layer.
8. Place remaining bread slices on top of peaches, completely covering surface.
9. Pour remaining egg mixture over top, making sure to saturate everything.
10. Cover and refrigerate 2 hours or overnight.
11. Remove from refrigerator and bring to room temperature, about 30 minutes.
12. Bake in a preheated 350° oven for 30-40 minutes, or until golden brown on top.
13. Serve hot with Raspberry Sauce.
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