This is an overnight casserole. You must make this the night before. While your oven is preheating in the morning, let casserole sit on the counter. It will bake better if the dish and contents are not ice cold out of the fridge.
2 1/2 cups of heavy whipping cream
2 teaspoons vanilla
1 loaf of Brioche bread, day old and cubed
4 ounces of cream cheese, cubed
6-8 peaches, sliced (enough to cover the top of of the casserole
Fruit fresh (found in the canning department of your grocery store)
Powdered sugar for garnish
Syrup if desired
In a blender, purée eggs, heavy whipping cream and vanilla. Set aside. ***
Butter a 13 x 9 casserole dish. Place cubed brioche bread in the bottom of the casserole dish. Place cubed cream cheese inside and outside of the brioche cubes. Toss sliced peaches liberally in Fruit Fresh. (This will keep them from browning). Pour egg mixture over the bread and cheese in the casserole dish. Place peaches on top of the casserole dish. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. Remove cover and bake for 30 to 40 minutes until custard is set. Sprinkle with powdered sugar and pour on the syrup if desired.
***This is not a sweet breakfast casserole. If you are looking for sweet, add some sugar to the egg mixture and definitely garnish with powdered sugar.
I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad.
4 everything bagels, (plain or onion can be used) torn into pieces
3 Tablespoons of chopped onion
1 8 ounce block of cream cheese, room temperature
1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled
2 cups milk
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
Butter for 13 x 9 pan, be generous or it will stick
Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight.
Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving.
This recipe was created because an item I had purchased at a wholesale club was discontinued. It was maple silver dollar pancakes with maple sausage sandwiched between the pancakes. Since they were discontinued, I have searched in every grocery store in my area to find them. Struck out everywhere. So I created a casserole because it would be much faster to prepare in the morning.
1 pound of bulk maple sausage, I used Jimmy Dean
3 cups of pancake mix, prepare according to directions on box
2 Tablespoons or more of maple extract
Maple syrup, optional
Preheat oven to 350 degrees. Spray 13 x 9 baking dish with nonstick spray. Brown sausage, drain and place in the baking dish. Prepare pancake mix according to directions using 3 cups of pancake mix. That should say it yields anywhere from 16 – 25 pancakes depending on the brand you use. Add maple extract to the batter. Taste the batter, I wish I would have added more extract to my batter but I wanted a stronger maple taste. Pour batter evenly over the sausage on the bottom of the casserole. Bake for 30 -40 minutes until pancake topping is tested with a cake tester and comes out clean. Remove from oven an spread butter on top of pancake topping. Cut into pieces and pour on the maple syrup if desired.
This breakfast casserole comes together quickly and is very easy to make. Perfect for breakfast or brunch. This casserole can be reheated easily if you have any leftovers. Enjoy!