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Make Breakfast Extra Special with Peaches and Cream!

  • Writer: Suzanne Clark
    Suzanne Clark
  • Apr 7
  • 2 min read

Updated: Jun 3

Transform any ordinary day into a delightful celebration with this Quick and Easy Peaches and Cream Breakfast Bake! Imagine this: a luscious cinnamon custard cascading over fluffy bread cubes from Sam's Club, all stuffed with creamy cream cheese and juicy peaches. It’s like a warm hug for your taste buds!


Finish It Off Right!


But wait, there’s more! Drizzle a heavenly buttery Peach Syrup on top, and you’ve got a breakfast or brunch masterpiece that’s simply irresistible. And don’t forget to add a cheerful dollop of whipped cream to crown your creation. It’s not just a meal; it’s a celebration on a plate!


Ingredients You Will Need:


To make this scrumptious breakfast bake, gather the following ingredients:


  • 8 cups of cubed bread (preferably from Sam's Club)

  • 1 cup of cream cheese

  • 2 cups of fresh peaches, sliced

  • 4 eggs

  • 2 cups of milk

  • 1 teaspoon of vanilla extract

  • 1 teaspoon of ground cinnamon

  • 1 cup of sugar

  • A pinch of salt


Step-by-Step Instructions:


Follow these easy steps to whip up your Peaches and Cream Breakfast Bake:


  1. Preheat the Oven: Preheat your oven to 350°F (175°C).

  2. Prepare the Ingredients: In a large bowl, mix the eggs, milk, vanilla extract, ground cinnamon, sugar, and a pinch of salt. Blend well.


  3. Cube the Bread: Cut the bread into cubes. Make sure it's soft to soak up the custard beautifully.


  4. Layer the Dish: In a greased baking dish, layer half of the bread cubes, followed by dollops of cream cheese and fresh peaches. Repeat this process.


  5. Pour the Mixture: Pour the egg and milk mixture over the layered bread, cream cheese, and peaches. Allow it to soak for at least 15 minutes.


  6. Bake: Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown.


  7. Create the Peach Syrup: While the bake is in the oven, make your peach syrup. Combine fresh peaches, sugar, and a splash of water in a saucepan. Cook until the peaches break down and the mixture thickens.


  8. Serve: Once baked, let it cool slightly. Serve warm, drizzled with peach syrup and topped with a generous dollop of whipped cream.


Why You’ll Love It:


  • Quick & Easy: Perfect for busy mornings or surprise brunches!

  • Deliciously Decadent: The combination of flavors will have everyone coming back for seconds.

  • Visually Stunning: A feast for the eyes as well as the palate!


So grab your ingredients and let the fun begin—breakfast has never been this exciting!


Pro Tip: Consider mixing in other fruits like blueberries or strawberries for variation. This flexibility makes the dish versatile for any occasion. Whether it's a sunlit morning or a cozy brunch gathering, this dish fits right in.



Peaches and Cream Breakfast Bake

Elevate your mornings and treat yourself and loved ones to this extraordinary breakfast experience. Embrace the flavors and make every bite memorable!

 
 

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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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