| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| Recipe Types | Breakfast |
| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| Recipe Types | Breakfast |
Delicous variation on the old stand-by breakfast dish.
| 10 | egg | |
| 1 1⁄2 | c | milk or light cream |
| 1 | c | maple syrup |
| 1 | t | nutmeg and/or cinnamon |
| 20 | sli | bread |
| cream cheese, softened |
Can be made the night before (preferred) or in the morning.
Coat ramekins with shortening, butter or cooking spray. Cover cooking sheet with foil, place ramekins on foil.
Prepare bread-we usually use a sweet bread such as Hawaiian or Portuguese bread. Alternatively, any sturdy country style bread would work. There are several ways to prepare the bread; the easiest is to cut in cubes; alternatively, use a cookie cutter or drinking glass to cut circles that will fit in the ramekins.
Prepare egg mixture-mix well the eggs, milk/cream, maple syrup, nutmeg/cinnamon
Build the dish-if using bread circles, spread cream cheese on the circle, place in bottom of ramekin. If using cubed bread, place a fairly well packed layer in the bottom of the ramekin, add approximately 2-3 teaspoons of cream cheese, don't worry about spreading, it will melt with cooking.
Add a layer of fresh/frozen peach slices. Add egg mix to cover fruit. It is important to make sure that egg mix soaks into the bottom bread layer, if necessary poke with chopstick to allow mix to flow.
Dip remaining bread cubes/circles in egg mix, place in ramekin over fruit.
Add egg mix until ramekin is full, save and refrigerate any excess egg mix.
Spray sheet of foil with cooking spray, cover ramekins, refrigerate over night.
In the morning, add remaining egg mix to re-soak the top.
Cook-375 degrees, covered with foil, for 45 minutes, remove foil, cook additional 15 minutes.
Serve-rim edge of ramekin with knife trying to work under bottom layer of bread. Hold ramekin in one hand (using pot holder!!) dump into other hand (using several layers of paper towel, clean cloth towel or clean pot holder) and immediately turn upright onto serving plate.
Dust with powdered sugur, lightly drizzle with warmed maple syrup, serve with additional syrup on the side.
This dish holds up well in warming oven for an hour or so.
We have used peach, blueberry, strawberry or banana for stuffing, fresh or frozen.
We started out using the circles of bread but now use the cubed bread, less waste. However, the circles on the bottom do make it a little easier to remove from ramekin.
When removing from ramekin, the dish will sometimes break at the fruit/cheese layer. Don't panic, put the top back into the ramekin, re-work with the knife and try again. If all else fails, remove the top and bottom separately and rebuild on the serving plate OR serve to guest in the ramekin. We don't like to serve in the ramekin since it can be pretty hot and it is more difficult to drizzle with syrup.