Peaches ‘n Cream Bread Custard

1 package (8 oz.) low-fat cream cheese
6 slices whole-wheat bread
1 can (30 oz.) sliced peaches*
1 1/2 cups milk
6 eggs
maple syrup (optional)

Soften cream cheese and spread over slices of bread. Place bread in buttered 9×13 baking dish. Drain peaches, dice and arrange over bread slices. Beat together eggs and milk; pour over bread. Sprinkle with nutmeg, cover with plastic wrap and refrigerate overnight.

To bake, remove plastic wrap, place in cold oven. Set oven temperature to 350 F and bake for 1 hour. Serve drizzled with syrup, breakfast sausage and a glass of milk. Recipe serves 4-6.

*NOTE: May substitute 2 1/2 – 3 cups diced fresh peaches.

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