No Reviews
You must be logged in to post a review.
This to-die-for recipe comes straight from the owner of a bed & breakfast. You know it has to be good, or they’d just call them a “bed.”
Grease a 9×13 or larger pan. Melt brown sugar, butter, and corn syrup until bubbly. Pour entire mixture into the pan.
Spread sliced peaches over the caramel syrup. Break the croissants into pieces and place over the peaches. Cut cream cheese into little pieces and scatter throughout the breaks (in little pillow-like puffs).
Mix the eggs, half-and-half and vanilla. Pour over the bread and cover. Refrigerate overnight.
Place into a cold oven and set it to 350ºF for 45 minutes. You can cover it if the top is getting too brown. When it is nearly finished, it will begin to puff up and you will see the caramel bubbling up.
Serve with Yogurt Cream Sauce and hot maple syrup.
To make the cream sauce, simply whisk the sauce ingredients together until well-combined.
3 Comments
Leave a Comment
You must be logged in to post a comment.
4littleFergusons on 10.10.2011
The original recipe says you can use frozen, thawed Patty. I bet it’d be better than the canned version for sure. Let me know if you try it!
pattyob on 10.5.2011
Just wondering if anyone tried this recipe using canned or frozen peaches?
Linda on 9.27.2011
This looks wonderful! Definitely saving this one to try soon!