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Peach-Blueberry Egg Bread Bake

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Make this dish the star of your Sunday brunch! Warm maple syrup and creamy Greek yogurt are the perfect complements to the fresh fruit in this dish.

Peach-Blueberry Egg Bread Bake
recipe by and photo by Donna Pochoday-Stelmach, "Your Best Recipe" Contest Semi-Finalist
Prep Time
1 hr 15 mins
Cook Time
1 hr
Yield: 12 servings
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Ingredients

  • 5 cups egg bread (challah, paska, brioche), chopped into 1 inch pieces
  • 5-6 peaches, skin removed and cut into small slices
  • 2 cups blueberries
  • 3 Eggland's Best eggs (large)
  • 1/4 cup pure maple syrup
  • 1/3 cup brown sugar 
  • 2 cups milk
  • 4 ounces butter, unsalted, melted
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 teaspoons granulated sugar


Optional Topping:

  • 1 cup greek vanilla yogurt
  • 1/2 cup toasted sliced almond
  • pure maple syrup, warmed, to taste 

Preparation

Spray a deep pie baking dish or individual 3-inch mini baking pans with cooking spray and set aside.

Place half of the cubed egg bread in the baking dish.

Add 2 cups of peaches and 3/4 cup of blueberries over the egg bread; cover with the remaining bread cubes.

In a medium bowl, beat the eggs, then add the maple syrup and brown sugar gradually until well blended; add in the milk, butter, then add in the vanilla and the cinnamon, and whisk until all ingredients are incorporated.

Pour the liquid ingredients over the bread cubes, making sure all bread is covered well.  Cover with plastic wrap and refrigerate for about an hour.

Preheat oven to 350 degrees, remove dish from refrigerator and remove plastic wrap. Spread the remaining peaches and blueberries over the top of the egg bread.  Sprinkle 2 tablespoons of sugar over the dish, and bake for about an hour until the bake has puffed up and becomes lightly brown.

Remove from oven and cool 10 minutes.

Serve with a generous dollop of Greek yogurt, sprinkle with toasted sliced almonds, and drizzle with warmed pure maple syrup. 

Nutrition

Serving size 1 Serving
Calories 282
Fat 14g (45% calories from fat)
Cholesterol 69mg
Sodium 233mg
Total Carbohydrate 32g
Dietary Fiber 2g
Protein 6g

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4 comments

By Selinda McDaniels
Feb 28, 13

i just saw this recipe on HOME & FAMILY, it looks wonderful i plan on trying it on sunday !! thank you

By Eggland's Best
Dec 10, 12

Marion, the photo shown was taken by our recipe contest winner. The ingredients were placed in the serving dish and garnished with additional peaches & blueberries.

By Fran Shock
Nov 19, 12

sounds great. going to make it.

By Marion Cooney
Nov 16, 12

The picture doesn't seem to correspond to the recipe. However, it sounds good and I plan to try it.