Prep 20 mins
Cook 45 mins
This can be made the night before and baked for breakfast or brunch. Enjoy.
- 4 whole English muffins, cut into 1-inch cubes
- 3 large eggs
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 2⁄3 cups half-and-half, whipping cream (Fat free half and half is good) or 1 2⁄3 cups milk (Fat free half and half is good)
- 2 tablespoons butter
- 1⁄8 teaspoon nutmeg, fresh grated
Peachy Keen Topping
- 1⁄4 cup peach preserves or 1⁄4 cup apricot preserves
- 1 tablespoon apple juice (almond or orange liqueur may be subsisted) or 1 tablespoon pineapple juice (almond or orange liqueur may be subsisted)
- 1 cup diced canned peaches or 1 cup fresh peach
- 1⁄4 cup blueberries (fresh or frozen)
- Spray 10-inch quiche dish or deep-dish pie pan with non-stick cooking spray.
- Arrange cut up English muffins in a single layer in dish.
- In a medium bowl, beat together eggs, sugar and cinnamon, Stir in vanilla and salt; mix well.
- Add half and half and melted butter, mixing well.
- Pour evenly over muffins, press down on muffins to moisten with liquid.
- Sprinkle nutmeg evenly over mixture.
- Cover and refrigerate overnight if desired, or bake immediately.
- Bake in a 350°F oven for 40 to 45 minutes or until puffed and golden brown.
- Transfer to cooling rack at least 10 minutes before serving.
- Cut into wedges and serve warm with fruit topping or heated maple syrup.
- Topping: Combine peach preserves and juice, add diced peach and blueberries mixing well.
- Serve at room temperature or heat in a small saucepan over medium heat until warm.
A nice change, using the English muffins instead of bread. Substituted Splenda due to dietary restrictions and served it topped with a mixture of diced canned peaches and fresh strawberrries. Yummo! Thanks once again,Barb.