Prep 5 mins
Cook 45 mins
While searching for a peach recipe I came upon this one that can be made any time of year, using either fresh or frozen peaches. A comforting kind of Southern-style recipe! If using frozen peaches, thaw & sugar them to taste.
- Preheat oven to 350 degrees F.
- In mixing bowl, beat together first 6 ingredients, eggs through salt.
- In another bowl, combine milk & water, then beat it into the egg mixture.
- In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
- Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
- Remove from oven, cool & serve.
- Refrigerate leftovers.
Very nice, Syd! Made as posted except the timing-- I had ours in the water bath for at least 70 minutes and it is still pretty liquidy on bottom. Wonder if the depth of the casserole has something to do with it needing more time-mine was a deep dish. Made for Everyday Is A Holiday.
Fantastic! The water bath while baking is key. I used probably 2 cups of fresh peaches w/ skins on in your recipe as well as usng fat free evaporated milk. I used a honey-nut type of sanwhich bread minus the crusts and it was wonderful. The only thing I think I needed to change was the cooking time. I had mine in for probably a good hour.At about 40 minutes it still looked runny and not setting up so I changed to convection cooking(it auto does this if needed)and let it bake for another 15....It then set up much better. Maybe I used more peached than called for so it had more of a water content?? Anyway, it all worked out in the end, and hubby loved it as our desert last night-Thank You-I'll be using this one again and again!
this didn't set up for me at all. It was not edible. The only reason I gave this 3 stars is because I didn't see the comment about sugaring the frozen peaches. I'm sorry I couldn't rate this higher. I may try again in the summer time when fresh peaches are in season.