Peaches and Cream Strata

This is one of my favorite brunch recipes.  It is delicious when it comes out of the oven and it’s still good after it sits on the buffet.  It travels well, so it’s a great covered dish to take to a pot luck affair. Everywhere I go people ask for the recipe.

INGREDIENTS:

6-8 cups of stale bread, enough to fill a Pyrex baking dish

6-8 fresh peaches or 1 large can of peaches in syrup (save syrup)

8 ounces of cream cheese, cut into small cubes

6 large eggs, slightly beaten

2 cups milk or cream

1/2 teaspoon ground nutmeg

1/2 teaspoon vanilla

½ cup chopped walnuts (optional)

Tear bread into small bits (I usually use egg bread and stale croissants)

Mix bread bits with cream cheese cubes in a large mixing bowl. 

In another bowl, beat eggs, cream or milk and spices.  Pour this mixture over the bread bits and then pour the whole sticky mess into the oiled baking pan.  Add walnuts.

At this point, you can either bake the casserole or store in the refrigerator over night.

If you choose to freeze it for another day, you should take it out of the freezer the night before you are going to bake it so that it defrosts in the frig over night.

Bake at 325 degrees for about 25 minutes or until golden brown on top.  You can serve with maple syrup on the side or you can try this simple peach syrup.

Peach syrup

The syrup from can of peaches, add ¼ stick of butter, ¼ cup brown sugar and 1 tsp vanilla, and a few of the peaches.  Put this in a blender or food processor for a few seconds and then heat up in the microwave. 



Source of Peaches and Cream Strata by Pamela L. Holden – author of Peaches and Cream Strata article

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