Peaches N Cream Casserole Recipes

PEACHES AND CREAM BAKED FRENCH TOAST

Steps:

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place half of the bread cubes into the prepared baking dish and evenly distribute half of the peach pieces and half of the cream cheese cubes.
• Place the remaining bread cubes on top along with the remaining peaches and cream cheese.
• In a medium bowl, whisk together eggs, milk, cream, sugar, vanilla and the 1/2 teaspoon cinnamon.
• Evenly pour mixture over the bread and peaches.
• Cover with plastic wrap and place into refrigerator to sit overnight.

PEACHES AND CREAM FRENCH TOAST CASSEROLE

Steps:

• Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
• In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
• Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
• In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
• In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
• Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven; place on cooling racks. Cool slightly.
• Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.

SUNNY'S PEACHES AND CREAM PANCAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, make enough pancake batter according to the package instructions to make 6 pancakes. Whisk the lemon juice into the batter. Let rest in the refrigerator while you make the peaches.
• Heat an oven-safe 10-inch nonstick skillet over medium heat. Add the butter, brown sugar, cinnamon and a pinch of salt. Cook and mix together until the butter is melted and the mixture is combined. Add the frozen peaches and mix to coat. Let cook for 1 to 2 minutes. Pour the pancake batter over the peach mixture. Transfer to the oven and bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
• In a medium bowl whisk together the cream cheese, lemon zest and powdered sugar. Add 1/2 cup heavy cream and a pinch of salt. The icing should be thick but pourable. If needed, whisk in more heavy cream 1 tablespoon at a time until pourable.
• Remove the pancake from the oven. Slice like a pie and serve each slice drizzled with the icing.

PEACHES 'N' CREAM PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes., Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar., Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator.

PEACHES & CREAM FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.

PEACHES AND CREAM

Steps:

• Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

PEACHES 'N' CREAM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch square baking pan with nonstick cooking spray.
• In a large bowl, combine oats, peaches and sugar.
• In another bowl, combine remaining ingredients.
• Beat with a fork or wire whisk until blended.
• Add to oat mixture, mixing well.
• Place mixture in prepared pan.
• Bake, uncovered, 50 minutes.
• Serve hot.