Peaches and Cream Gluten Free Breakfast Bake

Ingredients:

• 8 slices gluten-free bread, cut into 3/4 to 1-inch cubes
• 1 15-oz. can gluten-free peaches in light juice/syrup. drained and liquid reserved
• 8 egg yolks
• 1 1/4 cups 1% fat milk
• 1 teaspoon pure vanilla extract
• 1/4 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1/3 cup 100% pure maple syrup, warmed (optional)
• 1/2 recipe The Perfect Sweetened Whipped Cream (optional)

Instructions:

1. Bake gluten-free bread as instructed in link above, or use your favorite gluten-free bread. If using homemade bread, allow it to cool for at least 20 minutes , preferably 2 hours, on wire rack.
2. Oil a 9 x 9-inch glass baking dish.
3. Slice about 8 slices of the bread into 3/4 to 1-inch squares and place into the baking dish. Slice and freeze the remaining bread.
4. Bury some of the sliced peaches in the bread cubes and lay some on top.
5. Preheat the oven to 375°F.
6. In medium bowl, whisk the egg yolks, milk and vanilla and pour over the bread cubes.
7. Combine the heavy whipping cream and about half the syrup/juice that you reserved from the canned peaches. Then pour it over the bread cubes and peaches.
8. Sprinkle with cinnamon and bake for about 35 minutes (shorter for a bread pudding texture and longer for the average French toast texture) or until brown and crunchy on top. If you over-bake it, pour some cream on top and bake it for a couple more minutes.
9. Once baked, set aside to cool about 5 minutes. Serve immediately with warm maple syrup or dollops of whipped cream.

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