All you need:
4 firm ripe peaches
1 c. packed Hy-Vee brown sugar
1/2 c. Hy-Vee butter, cut up
2 tbsp Grand Selections pure maple syrup
1 (16 oz) loaf day-old Baking Stone French bread, 1-inch cubed*
1 (8 oz) pkg Hy-Vee cream cheese, cubed
12 Hy-Vee large eggs
1 1/2 c. Hy-Vee half-and-half
1 tsp Hy-Vee vanilla extract
1/2 c. Hy-Vee slivered almonds, toasted
1 tbsp Hy-Vee powdered sugar
1/4 tsp Hy-Vee ground nutmeg
All you do:
Grease a 9-by-13-inch baking dish; set aside.
Score the bottom of each peach with a paring knife, making an X on the bottom of each. Fill a medium saucepan half full of water; bring to boiling. Add the peaches. Return to boiling; reduce heat. Gently simmer for 5 minutes. Remove peaches and cool slightly. Peel the peaches and cut into slices. (You should have 2 cups.)
In a medium saucepan, combine brown sugar, butter and maple syrup. Cook and stir over medium heat until brown sugar is dissolved. Pour brown sugar mixture into prepared baking dish. Arrange cooked sliced peaches on top of brown sugar mixture. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread.
In a large bowl, whisk together eggs, half-and-half and vanilla. Pour over bread layers in dish. Cover and refrigerate overnight.
Remove from refrigerator and let stand for 30 minutes at room temperature before baking. Top with slivered almonds. Bake, uncovered, in a 350 degrees oven for 50 to 60 minutes or until top is golden and filling is set. Combine powdered sugar and nutmeg; sprinkle over top before serving.
Daily nutritional values:
20% vitamin A
6% vitamin C
15% calcium
15% iron
Nutrition information per serving:
Calories: 460
Carbohydrate: 48g
Cholesterol: 240mg
Dietary Fiber: 2g
Fat: 25g
Protein: 13g
Saturated Fat: 12g
Sodium: 340mg
Sugar: 26g
Trans fats: 0.5g