I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king spreads.
Problem is, in addition to being a foodie I’m a snooze-y. You know the kinda gal who keeps pressing snooze and rolling over until the last possible minute. And then I press snooze and roll over at least one more time, for good luck.
This baby of breakfast – my Creamy Peach and Banana Matzo Brie Bake – can be assembled the night before, when you have all the energy in the world to think about the morning meal. Just pop it in the oven when you wake up (after snoozing) and by the time everyone is washed and dressed you have a piping hot, creamy, sweet, fabulous, start-the-day-off-right, kinda meal.
Watch me make it on the Today Show.
- Cook Time
- Prep Time
- 4 matzo sheets
- 1 pound frozen, sliced peaches, thawed, including juice, chopped
- 2 bananas, sliced
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 8 ounces (1 package) PHILADELPHIA Cream Cheese
- 8 large eggs
- 2 cups low-fat milk
- 1 tablespoon finely grated lemon peel
- 1-1/2 teaspoons pure vanilla extract
1. Preheat the oven to 350 degrees.
2. Spray a 9-inch x 13-inch baking dish with cooking spray.
3. Place two of the matzo sheets in a single layer in the prepared dish (break up some of the sheets if needed to cover the entire surface). Scatter half the peach chunks and banana slices evenly on top of the matzo. Scatter ¼ cup brown sugar and ¼-teaspoon cinnamon on top. Repeat this layer, using the remaining matzo, peaches and bananas, brown sugar and cinnamon. Set aside.
4. In a large bowl whisk the cream cheese with one egg until the mixture is smooth. Add additional eggs one at a time, whisking to incorporate each one completely before the next one is added. Pour in milk, lemon peel and vanilla extract and whisk the ingredients to incorporate them completely. Pour the egg mixture over the matzo and seasoned peaches and bananas.
5. Refrigerate for at least 3 hours. Bake for about 45 minutes or until puffed and golden brown.
Tip: To serve, scoop portions onto dessert plates and top with a drizzle of honey or maple syrup.