This Peachy-Sweet Cinnamon Bread-Egg Bake is a must-try—half French toast casserole, half strata and 100 percent delicious!
What You Need
Original recipe yields 16 servings
1/2 cup plus 1 Tbsp. butter or margarine, divided
6 cups cinnamon-swirl bread cubes (1/2 inch)
6 egg s
1 cup milk
1 container (8 oz.) peach low-fat yogurt
1 tsp. almond extract
1 can (29 oz.) sliced peaches, drained
1/2 cup light brown sugar
1/4 cup flour
3 cups whole grain cereal flakes with cranberries and almonds
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Let's Make It
Heat oven to 350°F.
Melt 1 Tbsp. butter in oven in 13x9-inch baking dish. Carefully remove dish from oven. Arrange bread cubes over butter.
Beat eggs in medium bowl with whisk. Stir in milk, yogurt and extract until blended. Pour over bread cubes. Arrange peach slices over bread mixture.
Mix sugar and flour in large bowl. Cut in remaining butter, using a pastry fork or 2 knives, until mixture resembles coarse crumbs. Stir in cereal until crumbly. Sprinkle over peaches in dish. Bake 45 min. Cool 15 to 20 min. Serve warm.
Enjoy your favorite foods while keeping portion size in mind.
For a special treat, serve warm with vanilla or peach ice cream.
Drizzle lightly with warm melted maple syrup, peach or apricot preserves just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.