Recipe for cooking peachy pecan cinnamon roll bake with country cream

Breakfast Recipes :: Coffeecakes

Peachy Pecan Cinnamon Roll Bake with Country Cream

Topping
3/4 c. sugar
2 egg yolks
4 lrg. eggs
3 c. half-and-half
1/2 tsp. ground nutmeg
8 c. packed 1-in.-cubed high quality day-old cinnamon rolls
1/2 c. chopped pecans

Peach Mixture
1 1/2 c. apple juice
1 lb. lrg.-diced, peeled fresh peaches or frozen
    and defrosted lrg.-diced peaches (about 2 c.)
1 c. sugar
1/4 c. cornstarch
1/4 c. water

Country Cream
1 c. whipping cream
3 Tbsp. brown sugar
1/4 c. sour cream

Topping: In bowl, whisk together sugar, egg yolks, whole eggs, half and half and nutmeg. Add cut-up cinnamon rolls and gently fold in. Let stand at least 30 mins..

Peach Mixture: In heavy med. saucepan, heat apple juice, peaches and sugar over med.-high heat.

In sm. bowl, dissolve cornstarch in water. When juice comes to a simmer, vigorously whisk in cornstarch mixture and cook about 1 min. until very thick. Place warm filling in buttered 11 x 13-in. glass baking pan. Carefully top peach mixture with soaked bread mixture, placing over peach layer so as not to leak down. Sprinkle with pecans. Bake at 350 degrees F until puffy and knife inserted in center comes out clean, 40 to 50 mins..

Country Cream: In lrg. chilled bowl whip cream with brown sugar until half whipped. Add sour cream and continue whipping until just billowy. Refrigerate until ready to serve.

Serve Cinnamon Roll Bake warm with Country Cream, or cool to room temperature, then cover and refrigerate for later serving.

Makes approximately 8 servings.

Per serving: 825 calories; 43 g fat (18 g saturated fat; 47 percent calories from fat); 102 g carbohydrates; 251 mg cholesterol; 309 mg sodium; 12 g protein; 4 g fiber