Peach-Blueberry Egg Bread Bake
- 5 cups egg bread (challah, paska, brioche), chopped into 1 inch pieces
- 5-6 peaches, skin removed and cut into small slices
- 2 cups blueberries
- 3 Eggland's Best eggs (large)
- 1/4 cup pure maple syrup
- 1/3 cup brown sugar
- 2 cups milk
- 4 ounces butter, unsalted, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 teaspoons granulated sugar
- 1 cup greek vanilla yogurt
- 1/2 cup toasted sliced almond
- pure maple syrup, warmed, to taste
Make this dish the star of your Sunday brunch! Warm maple syrup and creamy Greek yogurt are the perfect complements to the fresh fruit in this dish.
Recipe by Donna Pochoday-Stelmach, grand prize winner of the "Your Best Recipe" Contest.
Prep Time 1 hr 15 mins Cook Time 1 hr Yield: 12 servings
Spray a deep pie baking dish or individual 3-inch mini baking pans with cooking spray and set aside.
Place half of the cubed egg bread in the baking dish.
Add 2 cups of peaches and 3/4 cup of blueberries over the egg bread; cover with the remaining bread cubes.
In a medium bowl, beat the eggs, then add the maple syrup and brown sugar gradually until well blended; add in the milk, butter, then add in the vanilla and the cinnamon, and whisk until all ingredients are incorporated.
Pour the liquid ingredients over the bread cubes, making sure all bread is covered well.
Cover with plastic wrap and refrigerate for about an hour.
Preheat oven to 350 degrees, remove dish from refrigerator and remove plastic wrap.
Spread the remaining peaches and blueberries over the top of the egg bread.
Sprinkle 2 tablespoons of sugar over the dish, and bake for about an hour until the bake has puffed up and becomes lightly brown.
Remove from oven and cool 10 minutes.
Serve with a generous dollop of Greek yogurt, sprinkle with toasted sliced almonds, and drizzle with warmed pure maple syrup.
Recipe provided by