There is something about a breakfast bake that makes me feel all warm and fuzzy inside. It reminds me of waking up on Easter and Christmas mornings to the ahmaazing smells of my mom making her incredible sausage bread, or pull-apart monkey bread, or maybe her delicious seafood quiche. A leisurely hot breakfast will pretty much cheer me up no matter what.
I am definitely not in the get-married and have-babies phase of my life yet. I am still too focused on figuring our my own life! However for some reason I can’t wait to cook and bake for my hypothetical family. Like that’s the most exciting thing for me about having a family! Many of my best memories are associated with a certain dish that would always accompany a special family event, and I think I really want to recreate that warmth for my own kids someday.
If you also share my affection for baked breakfast (say, on a weekend accompanied by a foamy latte), then you’re going to love this recipe. If you’re more of a cereal person, you’ll still like this recipe. If you’re not even a breakfast person (gasp!! why??) then I would 1) ask you to examine your life choices and 2) just give this one breakfast dish a go.
This dish requires a little prep work the night before, but don’t most great breakfasts? Also, it’s dairy free because I’m trying a dairy free diet (idk if it’s gonna last, I’ll keep you updated on results). But if you want to use dairy then doooo it. Here we go:
- 1 cup brown sugar
- 1/2 cup Earth Balance butter substitute
- 2 tablespoons water
- 3 peaches, washed and sliced into thin wedges (I left the skin on, peel it if you’d prefer to)
- 1/4 cup sliced almonds
- 6 slices whole-grain bread
- 5 eggs
- 1 tablespoon vanilla extract
- Ground cinnamon for sprinkling on top
- In a saucepan the night before, stir together the brown sugar, Earth Balance and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar into a 9×13 baking dish, and tilt dish so that mixture covers entire bottom. Sprinkle almonds on top.
- Layer the peaches over the sugar coating, then top with slices of bread.
- Whisk together eggs and vanilla in a bowl. Carefully pour egg mixture over bread slices so that the bread is evenly coated.
- Sprinkle the top with desired amount of cinnamon.
- Cover and refrigerate overnight.
- Wake up and get excited!
- Remove dish from refrigerator about 30 minutes before baking. Preheat oven to 350 degrees F.
- Bake for 25-30 minutes until the bread is golden brown. Dig in!!