Description
This to-die-for recipe comes straight from the owner of a bed & breakfast. You know it has to be good, or they’d just call them a “bed.”
Ingredients
- FOR THE CASSEROLE:
- 1 cup Brown Sugar
- ½ cups Sweet Cream Butter
- 2 Tablespoons Corn Syrup
- 2 cups Fresh Peaches, Sliced
- 6 whole Croissants (Large, Light Type Found In The Bakery)
- 8 ounces, weight Cream Cheese
- 12 whole Eggs
- 1-½ cup Half-and-half
- 1 teaspoon Vanilla
- Hot Maple Syrup, To Serve
- FOR THE YOGURT CREAM SAUCE:
- 1 cup Vanilla Yogurt
- 4 ounces, weight Cool Whip
- A Dash Or Two Of Nutmeg And Cinnamon
Preparation
Grease a 9×13 or larger pan. Melt brown sugar, butter, and corn syrup until bubbly. Pour entire mixture into the pan.
Spread sliced peaches over the caramel syrup. Break the croissants into pieces and place over the peaches. Cut cream cheese into little pieces and scatter throughout the breaks (in little pillow-like puffs).
Mix the eggs, half-and-half and vanilla. Pour over the bread and cover. Refrigerate overnight.
Place into a cold oven and set it to 350ºF for 45 minutes. You can cover it if the top is getting too brown. When it is nearly finished, it will begin to puff up and you will see the caramel bubbling up.
Serve with Yogurt Cream Sauce and hot maple syrup.
To make the cream sauce, simply whisk the sauce ingredients together until well-combined.
