Creamy Peach Melba Breakfast Bread Recipe
Peach Melba has always remained my favorite dessert and Creamy Peach Melba Breakfast Bread my most desired breakfast. I have been cooking this Creamy Peach Melba Breakfast Bread for many years now. Try it tomorrow morning!
Ingredients
3 eggs
1/2 cup (120 ml) light cream or half-and-half
1 cup (240 ml) Low Fat Peach Yogurt
1 cup (240 ml) Low Fat Raspberry Yogurt
1 tsp (5 ml) vanilla 1 loaf Italian, French or challah bread, thickly sliced
1 tbs (15 ml) butter or margarine
1 tbs (15 ml) oil fresh peaches or raspberries, for garnish Low Fat Peach or Raspberry Yogurt, for garnish
Directions
Beat the eggs and combine with the cream, yogurts, and vahilla.
Mix well.
Pour into 1-2 shallow rectangular pans.
Place the bread in the egg mixture, cover, and let stand overnight, turning once or twice during the standing period to make sure the mixture soaks through the slices.
The next morning, prepare a hot nonstick griddle or frying pan with a combination of vegetable oil and butter or margarine.
Lightly brown each side of the bread slices, cooking slowly over low heat to firm the custard.
Mix well.
Pour into 1-2 shallow rectangular pans.
Place the bread in the egg mixture, cover, and let stand overnight, turning once or twice during the standing period to make sure the mixture soaks through the slices.
The next morning, prepare a hot nonstick griddle or frying pan with a combination of vegetable oil and butter or margarine.
Lightly brown each side of the bread slices, cooking slowly over low heat to firm the custard.
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