Peach Maple Breakfast Bread Pudding

This time of year I tend to overbuy fresh fruit.  I cannot get enough of it and forget that one person can just eat SO much fruit until I get home from the store and start to put it all away into the bins that are already brimming with fruit! What was I thinking?  But it looks SO good and smells SO good, I just cannot resist it.  I think subconsciously I realize that in another month or so the pickings will be slim and it will be back to just apples and berries!  So....... time to use up some peaches.

I usually make my own bread, but have not yet ventured into the world of challah or brioche so I cheated and bought it. I plan, during the cooler months, to experiment more with my bread making and master at least one of those.  It's just dough - right?  How hard can it be??

Peach Maple Breakfast Bread Pudding

adapted from Piece of Cake

1 (1 lb) loaf of challah or brioche, cut into 1" cubes

6 large or extra large eggs

*2 cups vanilla coconut milk (or regular milk - your choice)

3/4 cup Coffeemate Girl Scout Caramel and Coconut

1/2 cup pure maple syrup (use grade B for the most intense flavor)

1 tsp. almond extract

1/2 tsp. salt

1 1/4 cups cubed, peeled peaches (2 medium size)

* The original recipe calls for 2 3/4 cups milk - I just split the difference between the coconut milk and the CoffeeMate creamer.

Preheat oven to 375.  Grease a 13x9" pan and set aside.

In a large bowl, combine the eggs, milk, creamer, maple syrup, almond extract, and salt and whisk until well blended.  Add the bread cubes and gently blend using a rubber spatula, coating the bread cubes. Then fold in the peaches.  Pour the mixture into the prepared pan and let sit for 10 minutes to allow the bread to soak up the liquid.

Bake uncovered for about 50-60 minutes, or until puffed and golden brown,  and a knife inserted in the center comes out clean.  Let cool on a wire rack for 15 minutes before cutting.

Reheats well the next day!

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Happy Mother's Day Muffins!

Baked French Toast Muffins

Adapted from Two Peas and Their Pod

Ingredients:
12 large or 18 mini Authentic Gourmet Croissants (from QVC)
1 1/2 cup coconut milk (or almond or regular milk)
1 cup International Delight Cinnabon creamer
6 large eggs
1/3 cup granulated sugar
1  Tbsp. vanilla extract
1 Tsp. ground cinnamon

Waiting for the topping...

Streusel Topping:

1/4 cup cold butter
1/4 cup flour
1/4 cup (minus 1 Tbsp.) brown sugar
1 Tbsp, maple sugar
1/8 tsp. ground cinnamon
Pinch of salt

Streusel Topping for Muffins

Ready for the oven!

This recipe ended up being my Mother's Day gift to me!!!  I made them the night before, which I highly recommend, and baked them the next morning.  They baked just like a strata, raising a good 1/2" higher than the muffin pan and then settling back down after 5 minutes of cooling.  They were incredibly moist, flavorful and just plain yummy!!  There are so many ways to serve them.  A little powdered sugar on top is a simple addition.  Even though you certainly can serve them with butter and maple syrup, I found they only needed a drizzle of maple syrup for the perfect French Toast flavor as the croissants were bursting with butter!  And even a simple glaze, vanilla, maple or cinnamon, would be wonderful and definitely elevate them to a supreme richness. I really liked the simplicity of the maple syrup - not to mention the ease of cooking. It's a great way to satisfy a French toast craving without having to stand over a hot griddle.  These are going to be a staple for all sorts of occasions - including when I just want to feel pampered!
(and an added bonus is they reheat beautifully in the microwave too....if you are lucky to have any leftovers!)

With a bit of maple syrup......... YUMMMMMM!!!

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