Ingredients
- 1 cup brown sugar
- ½ cup butter
- 2 T. water
- 1 (29 oz) can sliced peaches, drained (I used 2 15 oz)
- 1 container of blackberries
- 5-6 (1 inch thick) slices good sourdough bread (It was the whole loaf minus 2 small slices on the edge)
- 5 eggs
- ¾ cup heavy cream
- 1/4 cup milk (I was just adding to stretch this and used skim since I figured it had plenty of fat already.)
- 1 T. vanilla
- cinnamon
Topping:
- rediwhip
- cinnamon
- In a saucepan, stir together brown sugar, butter and water. Bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Pour brown sugar mixture into a 10 by 15 baking dish, covering the bottom evenly. Layer the peaches and blackberries over the brown sugar mixture.
- In a separate bowl whisk together eggs, heavy cream and vanilla.
- Dip the bread slices in the egg mixture to coat evenly. Lay bread slices over peaches. Depending on the size of the bread will depend on how many slices you can fit in the pan. I got 6. Pour the left over egg mixture over each slice.
- Sprinkle bread slices with cinnamon over the top. (oops, forgot the cinnamon.) Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350F. Remove the dish from the refrigerator about 30 minutes before baking. Bake covered for 20 minutes then uncovered for 25-30 minutes, or until bread is golden brown.
- To serve, remove bread slice from pan turning so bottom side is now up. Top with peach slices from bottom of pan and drizzle with syrupy sauce left in the pan. Top each serving with a squirt of rediwhip and sprinkle with cinnamon.
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