We leave in the country of peaches so you would think that we would have the best ones!!! Well I don’t know if it was me just not picking the right peaches, but no matter where I went, no matter where I received them from, this year’s peaches have been quite disappointing. If you have been more lucky, please let me know where you have been:-)
Well I had so many peaches that i could not eat simply as it that i had to think of ways yo ” recycle” them.
One day I made a pork tenderloin with them, another day i made muffins and today i made a breakfast casserole. I am not much of a casserole, but my son loves them and this way i can make sure he has a hearty breakfast before going off to school. My recipe was inspired by a recipe that I had seen on allrecipes.com, it looked so appetizing that I had to try:-)
I did not follow the recipe that I had seen as it suggested using boxed peaches and stale bread.
Ingredients for a large casserole for 8-12 ( depending how hungry your crowd is;-))
- 1 loaf of old fashioned French bread ( without the crust or a loaf of challah bread)
- 5 eggs
- 1 1/2 cup of milk/ or half and half
- 1 stick of butter
- 2 cups of brown sugar
- 2 cups of fresh peaches sliced in quarters
- In a large frying pan, melt the butter. When it is melted, add the sugar and bring the mixture to boil. Reduce the heat down and cook for 5 minutes.
- Add the peaches and cook them for 5 min making sure to turn them every so often.
- Place the peaches at the bottom of your pan. I used the sunflower mold. I make them look pretty but you don’t have to!
- Pour the caramel,
- Slice the bread in about 1 inch wide and place the slices above the caramel.
- In a large bowl, mix the eggs, vanilla and cream and mix well.
- Pour the mixture over the bread. Place a plate over the bread to keep it down or the bread will float up, and let the casserole sit for a few hours ( overnight is best).
- Turn the heat to 350 and cook the casserole for 30 minutes or until the bread is a nice brown.
Bon Appetit and Happy Cooking!!!