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Peach-Blueberry Egg Bread Bake Recipe

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This recipe for Peach-Blueberry Egg Bread Bake is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups Egg Bread, cubed
5-6 Peaches, cut into small pcs.
2 cups Blueberries
3 Eggs
1/4 cup Maple Syrup
1/3 cup Brown Sugar
2 cups Milk
4 oz. Butter, melted
1 tsp Cinnamon
1 tsp. Vanilla
2 tsp. Sugar, for topping
Directions:
Directions:
Spray a deep dish pie pan or 8 inch square pan. Place 1/2 the bread on the bottom. Add 2 cups of peaches and 1 cup of blueberries over the bread then cover with remaining bread. In a medium bowl, beat the eggs, then add syrup and brown sugar until blended. Slowly add the milk, butter, vanilla and cinnamon. When blended, pour over the bread cubes evenly. Cover with plastic wrap and refrigerate 1 hour.

Preheat oven to 350º. Remove the plastic wrap. Spread the remaining peaches and blueberries on top and sprinkle with sugar. Bake for about 1 hour or until the bake has puffed up and becomes lightly brown. Cool 10 minutes before serving.

Serve with vanilla yogurt, sliced almonds, maple syrup
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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