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Sunrise Peach and Cream Cheese Breakfast Summer Casserole
Embrace the sweetness of summer mornings with this delightful Sunrise Peach and Cream Cheese Casserole, perfect for breakfast gatherings!
Ingredients
- 8 slices of brioche bread, cubed
- 4 ripe peaches, sliced
- 8 ounces cream cheese, softened
- 4 large eggs
- 2 cups milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Fresh mint leaves (for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, beat the cream cheese until smooth and fluffy.
In another bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
Combine the cubed brioche bread and sliced peaches in a greased casserole dish.
Pour the cream cheese mixture over the bread and peaches, ensuring everything is evenly coated.
Pour the egg mixture over the top and gently press down to immerse the bread.
Let the casserole sit for 15 minutes to absorb the liquid.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a knife inserted comes out clean.
Allow to cool slightly before serving, garnished with fresh mint leaves.
Kitchen Tools
- Large mixing bowls
- Whisk
- Casserole dish
- Knife for slicing
- Spatula or wooden spoon
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it the night before and store it in the fridge. Just add a few extra minutes of baking time in the morning.
Mascarpone or a dairy-free cream cheese alternative works well for a lighter version.
Use slightly stale bread or toast the bread cubes briefly before mixing for better absorption.
Berries, apples, or even cherries can be delicious substitutions for peaches.
Yes, you can freeze the baked casserole for up to a month. Just reheat thoroughly before serving.