Peaches 'n Cream Bread Custard

Here is the yummy breakfast casserole that Becky Lowe from the Dairy council shared with us at Bucket this month.  It's a winner!

(correction to original recipe posted.  Thanks, Jill!)

Peaches n’ Cream Bread Custard

1 pkg. low-fat cream cheese

6 slices whole-wheat bread

1 can (30 0z) sliced peaches  (2 ½ -3  C sliced fresh)

1 ½ C milk

6 eggs

Nutmeg

Maple syrup

Soften cream cheese and spread over slices of bread.  Place bread in buttered 9x13 pan. 
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 degrees and bake for 1 hour.  Serve drizzled with syrup, if desired.