My sister made this for breakfast this past weekend while we were making tamales. She made the casserole the day before and let it sit in the fridge. I thought it would have been a little better with a little cinnamon but it was very good just the way it was.

May be made the night before and refrigerated, or made same morning if you dip the bread in eggs/milk mixture first.

Ingredients:
6 eggs beaten
2 cups light cream
1 tsp. nutmeg
4 tablespoons peach preserves
1-2 loaves French, Italian, scally or challah or some other white specialty bread (We used french)

Dunk Sliced bread and arrange in Pammed 11 x 13" casserole dish.
Pour rest over top.
Bake 30 minutes at 350 degrees.
Top with sliced peaches and peach butter. Dust with powdered sugar.

Peach Butter
In blender, mix half cup softened butter with 4 tablespoons peach preserves.


If you prefer the grilled version here is one.
8 slices French or Italian bread cut diag 3/4" thick
3 eggs
1 c Light cream
2 TBL peach preserves
1/2 tsp nutmeg
3 TBL melted butter
3 cups fresh, peeled, sliced peaches
powdered sugar

Arrange bread in a single layer in a baking pan. Beat eggs, cream, preserves, & nutmeg until smooth. Pour over bread. Turn once. Cover & refrigerate overnight. Melt butter on grill and sauté until golden brown, about 5 min each side. Top with fresh peaches and sprinkle with powdered sugar. Serves 8.

sounds delicious! This is going to be dinner tomorrow night. I love breakfast for dinner!

Looks great

Yummy! You're such a peach Metal!

Sounds good with...Apricot Preserves.
Or with any Preserves.

Now i want some peach cobbler

My mouth is watering just reading the recipe

sounds kinda like the bread pudding i make. never thot of doing a lighter version for breakfast. hahaha. brilliant!