Peach Melba Casserole

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 large eggs
• 2 cups half-and-half
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• fresh grated nutmeg, a few dashes
• 12 -14 slices day old firm bread, crusts removed
• 8 ounces cream cheese, softened
• 3 tablespoons peach jam
• 2 large ripe peaches, peeled and thinly sliced
• 1 (12 ounce) container frozen apple-raspberry juice concentrate
• 3 tablespoons cornstarch
• 2 cups fresh raspberries or 2 cups frozen raspberries

Recipe

• 1 to make the syrup: mix apple raspberry juice concentrate and cornstarch in a small saucepan bring mixture to a simmer, stirring until thickened.
• 2 remove from heat and stir in berries; serve warm.
• 3 to make casserole: in a bowl, whisk together 3 eggs, half-and-half, sugar, vanilla, salt, and nutmeg.
• 4 pour half of this mixture into a 13 x 9 inch pan.
• 5 arrange half the bread slices in the pan, completely covering the bottom of the pan.
• 6 in a bowl, mix together with a fork, the cream cheese, 1 egg, and jam; spread this mixture over the bread slices.
• 7 spread peach slices on top in a single layer.
• 8 place remaining bread slices on top of peaches, completely covering surface.
• 9 pour remaining egg mixture over top, making sure to saturate everything.
• 10 cover and refrigerate 2 hours or overnight.
• 11 remove from refrigerator and bring to room temperature, about 30 minutes.
• 12 bake in a preheated 350° oven for 30-40 minutes, or until golden brown on top.
• 13 serve hot with raspberry sauce.