Ingredients
- 6 cups cubes brioche bread
- 2 cups sliced peaches
- 2 cups heavy cream
- 1 cup milk
- 4 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- Pinch salt
Instructions
- Preheat your oven to 350 degrees F.
- Butter or spray an 8x8 or 9x9 baking dish and layer the bottom of the dish with half of the bread cubes.
- Scatter half of the sliced peaches over the bread cubes.
- Repeat steps 2 & 3 with the remaining half of the bread cubes and peaches.
- In a large bowl, whisk together the cream, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Pour the egg/cream mixture over the bread cubes and peaches.
- Gently toss the mixture to ensure that the bread is evenly saturated with the liquid.
- Bake for an hour or until the casserole is golden brown on top and set in the center, with no liquid remaining in the bottom of the dish.
- Slice into squares and serve hot with your favorite toppings.
Nutrition
Notes
●If you don’t have access to brioche, you can use Texas Toast or any other thick sliced bread instead.
●You can use fresh or frozen peaches.
●Don’t have heavy cream? Feel free to substitute half and half.
●I used 2% milk. You can use whole milk if preferred.
●If the top of your casserole seems to be browning too quickly, you may need to cover it with foil for the last half of baking.
●You can use fresh or frozen peaches.
●Don’t have heavy cream? Feel free to substitute half and half.
●I used 2% milk. You can use whole milk if preferred.
●If the top of your casserole seems to be browning too quickly, you may need to cover it with foil for the last half of baking.