Ingredients:
4 whole English muffins, cut into 1-inch cubes
3 large eggs
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1 2/3 cups half-and-half, whipping cream (Fat free half and half is good) or 1 2/3 cups milk ( Fat free half and half is good)
2 tablespoons butter
1/8 teaspoon nutmeg, fresh grated
1/4 cup peach preserves or 1/4 cup apricot preserves
1 tablespoon apple juice (almond or orange liqueur may be subsisted) or 1 tablespoon pineapple juice ( almond or orange liqueur may be subsisted)
1 cup diced canned peaches or 1 cup fresh peaches
1/4 cup blueberries ( fresh or frozen)
Directions:
Spray 10-inch quiche dish or deep-dish pie pan with non-stick cooking spray.
Arrange cut up English muffins in a single layer in dish.
In a medium bowl, beat together eggs, sugar and cinnamon, Stir in vanilla and salt; mix well.
Add half and half and melted butter, mixing well.
Pour evenly over muffins, press down on muffins to moisten with liquid.
Sprinkle nutmeg evenly over mixture.
Cover and refrigerate overnight if desired, or bake immediately.
Bake in a 350 F oven for 40 to 45 minutes or until puffed and golden brown.
Transfer to cooling rack at least 10 minutes before serving.
Cut into wedges and serve warm with fruit topping or heated maple syrup.
Topping: Combine peach preserves and juice, add diced peach and blueberries mixing well.
Serve at room temperature or heat in a small saucepan over medium heat until warm.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.