I have a sweet tooth that is never satisfied. Since I cook breakfast A LOT ... this recipe was inspired by the many savory strata's that I make. I gave it a sweet dessert twist, added some left over bourbon from the Kentucky Derby and some Georgia peaches for Paula. Hope you enjoy!
- Prep time: 10 minutes
- |
- Cook time: 55 minutes
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- Total time: 1 hour 5 minutes
- |
- Servings: 8
- 12 eggs
- 1 cup(s) of milk
- 1/4 cup(s) of sugar
- 1 tsp. of cinnamon
- 3 ounce(s) of bourbon
- 1 cup(s) of sliced peaches (frozen)
- 8 ounce(s) of Philidelphia cream cheese
- 1 loaf of bread
- 3 tbsp. of brown sugar
- 1/2 cup(s) of raisins
- Tear bread into bite sized pieces and add layer of bread into a greased dish. Pie pans work great!
- Next, layer 1/2 of the peaches and raisins into pan.
- Slice cold cream cheese into 1/2 inch to 1 inch cubes and layer on top of the peaches and raisins. Add the remaining peaches, raisins and bread on to the cream cheese.
- In a large bowl, whisk together the eggs. Then add milk, sugar, cinnamon and bourbon and mix well.
- Pour egg mixture into pie pan on top of bread, peaches and cream cheese. Be sure that the bread soaks up the egg mixture and is nice and wet.
- Sprinkle with brown sugar and bake at 350 degrees for 55 minutes.
- Let cool, then serve!
