One of my favorite ways to show people I love them is to make them food. So it’s only natural that this Mother’s Day, I am planning to make my mama a special treat for brunch. It’s the least I can do for all those years she’s made breakfast for me!
One of my all-time favorite brunch recipes to make is this peaches and cream French toast casserole. Doesn’t that just sound like the perfect comfort food? Dollops of soft cream cheese, sweet sliced peaches and a brown sugar-honey glaze round out this decadent and delicious morning meal. Don’t forget the cinnamon whipped cream!
First, gather and prepare your ingredients. It’s easier to cut everything up and measure it out ahead of time, especially when baking, so you know you have everything you need all ready to be added as you go through the recipe.
Combine the butter, brown sugar and honey in a small saucepan over medium heat and stir until sugar dissolves.
Pour the brown sugar mixture into the bottom of lightly greased ramekins, then add the peaches. I love making this casserole in individual portions for a brunch gathering, but you can also make one big batch in a 13-by-9-inch pan.
Top the peaches and brown sugar mixture with bread cubes and dots of cream cheese.
Whisk together the eggs, milk and cream in a large bowl…
Then pour the batter evenly over the bread in the ramekins. Cover the ramekins with plastic wrap and let them sit in the fridge overnight to set.
In the morning, remove the plastic wrap, preheat the oven and let the casseroles sit out at room temperature for 30 minutes. Then, bake them up until the tops are a deep golden brown and a toothpick inserted in the center comes out clean.
Top each serving with a dollop of fresh cinnamon whipped cream, and serve. Ooey, gooey, sweet and comforting, this is one Mother’s Day brunch Mom won’t soon forget.
Ingredients
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French Toast Casserole
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1/2cup unsalted butter, cut into cubes
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1cup packed light brown sugar
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2tablespoons honey
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1can (29 oz) sliced peaches, drained
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1loaf (16 oz) day-old French or Italian bread, cut into 1/2-inch cubes
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1package (8 oz) cream cheese, cut into cubes
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12eggs
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1cup milk
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1/2cup whipping cream
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Cinnamon Whipped Cream
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1cup whipping cream
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2tablespoons powdered sugar
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1/2teaspoon ground cinnamon
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1/2teaspoon vanilla
Directions
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1Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
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2In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
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3Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
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4In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
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5In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
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6Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven; place on cooling racks. Cool slightly.
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7Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.
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