This recipe is really easy and is great for breakfast OR dessert! Make sure you have a little sweetened whipped cream or vanilla ice cream because even though this dish has cream in it, it's always good to have it on the side, too!!
Peaches and Cream
Breakfast Casserole
1 cups old-fashioned rolled oats - pulsed in a food processor a few times
½ cup chopped pecans (optional)
2/3 cup light brown sugar - divided use
1 29-ounce can – drained and 1 15-ounce can peaches - undrained
2 large eggs
2 teaspoons vanilla extract
1 cup cream
Preheat oven to 350°. Grease an 8-inch square baking dish.
Combine the rolled oats (and pecans, if using) and 1/3 cup brown sugar in a small bowl and set aside.
Distribute the peaches evenly in the pan then sprinkle with remaining 1/3 cup brown sugar.
Mix the eggs, vanilla, and cream in a bowl then pour over the peaches.
Top with the rolled oat mixture.
Bake for 35-40 minutes, or until the oats are browned and the peaches bubble up around the edges of the pan.
Serve hot or at room temperature with vanilla ice cream.
Get started with this!
Pour the peaches (remember to drain the BIG can)
into your prepared casserole dish.
Then sprinkle with 1/3 cup brown sugar.
Mix the cream, eggs and vanilla.
Then pour that over the peaches.
Sprinkle with the whizzed oats
(oops, my oats didn't get whizzed),
remaining 1/3 cup brown sugar...
and the pecans, if you're using those.
Mmmm....warm and delicious!
I served mine with some homemade
ice cream straight from the ice cream maker!
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