Peach and Cherry Breakfast Bake (gluten free, vegetarian, dairy free)

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Eating seasonal fruit and vegetables is easy to do living in Western Australia because the diversity of our state means we can grow a wide variety of our own produce. This year’s cherry crop was a bumper one and I have been so grateful that I could buy fresh locally grown cherries throughout the Christmas period. As both the Boy and I are predominately vegetarians at home, our house has various fruit bowls dotted around the place such that anyone visiting might think we were obsessed with food. 😉

Cherries do contain a moderate amount of fructose so for those who suffer from fructose malabsorbtion you need to be careful with your intake. For those very sensitive, you are probably best to avoid until you have your symptoms under control. After being on a strict fructose friendly diet for a few months, I was recommended to reintroduce small amounts of fructose to assess my own personal level of tolerance. I find I can handle eating a small amount of cherries as my reaction is relatively mild provided that I do not go nuts and devour a whole bowl to myself.

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This addictive peach and cherry breakfast bake is made with fresh cherries and canned peaches but these fruits can easily be substituted with other more fructose friendly fruits if you prefer such as berries and fresh banana. It is the perfect dish for entertaining family groups over the festive season as you can prepare it prior to guests arriving and pop it in the oven once their all turn up. I think this is much better than standing in front of a hot stove frying eggs while everyone else sips champagne!

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Peach and Cherry Breakfast Bake (gluten free, vegetarian, dairy free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 8 slices gluten-free bread, cut into 2cm cubes
  • 3 whole eggs
  • 300ml of your preferred type of milk (almond, rice, soy or dairy)
  • 1 teaspoon pure vanilla extract
  • 1 x 425gm can gluten-free peaches in light juice/syrup** See note
  • 12-15 fresh cherries, pitted
  • 100ml of prepared coconut whipping cream (see note below)
  • 1 teaspoon ground cinnamon
  • 70ml 100% pure maple syrup, warmed
Dairy free whipping cream
  • 1 x 275ml can coconut milk (full fat, not fat reduced, refrigerate overnight)
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla essence
Instructions
  1. To make the coconut whipping cream, refrigerate a can of coconut milk overnight to allow it to harden. The following day, spoon out the milk into a bowl and add maple syrup and vanilla. Whisk or mix with an electric beater until it has the consistency of whipping cream.
  2. Preheat the oven to 190°C and grease a 22cmx22cm glass baking dish.
  3. Drain the can of peaches and discard the syrup.
  4. Remove the pits from the fresh cherries and cut them in halves.
  5. Slice about 8 slices of the bread into 2cm squares and place half the bread into the baking dish.
  6. Nestle half of peach slices and cherries in between the slices of bread.
  7. Top with the remaining cubes of bread and nestle the remainder of the peaches and cherries in this second layer.
  8. In medium bowl, whisk the egg yolks, milk and vanilla and pour over the bread cubes.
  9. Pour dollops of the whipped coconut milk prepared earlier over the bread cubes.
  10. Sprinkle with cinnamon and bake for about 35 minutes or until browned and crunchy on top. Once baked, set aside to cool about 5 minutes.
  11. Serve immediately with warm maple syrup and dollops of whipped coconut cream.
Notes
Note: Cherries contain a moderate amount of fructose, avoid if you are sensitive. Canned peaches often contain traces of apple juice in the syrup which is why I suggest to drain well before use. The small amounts may still cause reactions in with those who are very sensitive to fructose. Peaches do not contain fructose however they are high in polyols which can cause similar symptoms in some individuals. Replace with berries or other fructose friendly fruits if necessary.

 
 
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This is an original recipe by Chompchomp for the Twelve Days of Blogger’s Christmas at Belmont Forum. All ingredients to develop this recipe were funded for by Belmont Forum. Props are Chompchomp’s own. 

15 Thoughts on “Peach and Cherry Breakfast Bake (gluten free, vegetarian, dairy free)

  1. That looks absolutely delicious and so innovative. Fresh locally grown cherries? You ripper! How about we make one together when I’m in Perth WHILE sipping champagne.

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