Tuesday, August 30, 2011

Easy Peach Bake

Last Friday I canned 24 quarts of peaches. I have all of these beautiful gems on my shelves and wanted a peach pie. It was late, I was tired, and I decided some cinnamon toast would hit the spot as nicely. Then it hit me- what if I combined them! These peach bakes are what resulted.

Easy Peach Bake

1 quart of peaches, home canned or fresh
4 slices of white bread, home made is best
brown sugar
2 tablespoons of butter, melted

Dice up the peaches and place in 4 ramekins and sprinkle with cinnamon. Cut the crust off of 4 slices of white bread. Drizzle some melted butter on the bread and spread with a pastry brush. Sprinkle the bread with Cinnamon and brown sugar and place over top of the peaches.

Bake at 350 for about 15 minutes or until the bread is toasty and the peaches are warm. Serve immediately.

1 comment:

Elizabeth said...

Peaches don't grow here. Am stuck with grocery store peaches which in the summer are usually pretty good. So make lots of peach pies in season and none the rest of the year. Also peach kuchen. I lay in a supply of commercially canned peaches when on sale as the children like peach cobbler, a lot, once it gets cooler out.

I wish someone would drive a truck of lovely peaches up from peach country so I could buy cases and can them myself.