Stir It Up: Glenn & Regina Make Peach Breakfast Casserole - News weather sports for Youngstown-Warren Ohio

Stir It Up: Glenn & Regina Make Peach Breakfast Casserole

 Easter Peach Breakfast

6 croissants (baked from your local grocery or bakery, actually stale ones work the best! )
3 eggs
1 cup milk
2 teaspoons vanilla
pinch of salt
pinch of nutmeg
1 large can sliced peaches, drained
1/4 cup brown sugar
1/4 teaspoon cinnamon
Serve with Maple Syrup

Butter a 13 by 9 inch baking dish.  Break up the croissants into pieces and place in the prepared pan.  Mix the eggs, milk, vanilla, salt, and nutmeg with a whisk until well blended.  Pour egg mixture over the broken croissants and sprinkle with brown sugar and cinnamon.  Cover with foil and refrigerate overnight.  In the morning remove from the refrigerator and allow to sit for 30 minutes.  Bake in a preheated 350 degree over for 30 minutes covered with the foil and 10 minutes without the foil.  Serve warm from the oven with maple syrup.  

Easy Easter Tarts

1 package refrigerator pie crust or your own homemake crust
1 large can peaches, drained and chopped, about 1 1/2 cups
1/2 cup toffee pieces
1/2 cup chopped walnuts
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons melted butter
pinch of salt
whipped cream

Preheat the oven to 375 degrees.  Roll out your pie crust and cut 24 (3 inch) circles.  If you are using refrigerator pie crust you should be able to get 12 of these circle from each crust.  Press the circles into your mini muffin cups.  Mix the peaches, toffee, walnuts, brown sugar, cinnamon, butter and salt and place one tablespoon of this mixture into each mini muffin cups.  Bake for 18 minutes or until filling is bubbling.  Carefully remove the tarts and cool.  May top cooled tarts with whipped cream right before serving.

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