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Peaches and Cream Breakfast Bake

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Ingredients:

  • 12 1-inch slices of Member's Mark Freshly Baked French Bread, cut into 1-2 inch cubes

  • 8 Member's Mark Yellow Clingstone Peach Halves in Light Syrup diced, and 1 ½ cup of the syrup from the jar

  • 1 stick (8 Tablespoons) of Member's Mark Salted Sweet Cream Butter

  • 8 ounces of Member's Mark Cream Cheese, cut into 1-2 inch cubes 

  • 10 Member’s Mark Cage Free Grade A White Eggs 

  • 1 cup of Member's Mark Half & Half 

  • 2 teaspoons of Member's Mark Organic Ground Cinnamon  

  • 3 teaspoons of Magnolia-Star Pure Vanilla Extract, divided

  • ½ cup of Member's Mark Light Brown Sugar for syrup, 1/3 cup for casserole 

  • PAM Original Cooking Spray 

  • Member's Mark Original Dairy Whipped Topping 

Directions:

  1. Prepare a 9 x 13 baking dish by spraying with PAM. Preheat oven to 400 degrees.

  2. Pour half of the bread cubes into baking dish, spreading evenly in the bottom. Add the cubes of cream cheese, followed by the diced peaches. Pour the remaining bread cubes on top.

  3. In a medium size bowl, add eggs, half and half, 1/3 cup of brown sugar, cinnamon and 2 teaspoons of vanilla. Using a wire whisk, whisk ingredients until incorporated.

  4. Slowly pour egg mixture over the top of the casserole, allowing the egg mixture to soak into the bread. Press the top down into the egg mixture and smooth out the top with a spoon.

  5. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes. Let cool for 5-10 minutes before cutting.

  6. While the casserole is baking, prepare your Peach Butter Syrup. Place 1 stick of butter in a sauce pan along with the reserved peach juice and ½ cup of brown sugar. Once butter is melted, simmer mixture for 10 minutes to slightly thicken. Remove from heat and add the remaining 1 teaspoon of vanilla.

  7. Cut the Peaches and Cream Breakfast Bake into 12 squares. Serve with the Peach Butter Syrup and a squirt of whipped cream.

Serves 12

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Chefs Tips:

  • If you have some fresh peaches on hand, go ahead and use them! Peel and dice 4 fresh peaches. For the syrup, substitute peach nectar or apple juice instead.

  • This recipe can also be made with strawberries for a delicious Strawberry and Cream Delight! Simply add 1 ½ cups of fresh diced strawberries and use your favorite fruit juice for the syrup.

  • This is the perfect make-ahead dish for any special breakfast occasion. After assembly, place it in the refrigerator overnight. Add 5 minutes to the bake time since the casserole will be cold.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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