Peach Melba Casserole

• 4 large eggs
• 2 cups half-and-half
• 12 cup sugar
• 1 teaspoon vanilla
• 12 teaspoon salt
• fresh grated nutmeg, a few dashes
• 12 -14 slices day old firm white bread, crusts removed
• 8 ounces cream cheese, softened
• 3 tablespoons peach jam
• 2 large ripe peaches, peeled and thinly sliced
• 1 (12 ounce) containerfrozen apple-raspberry juice concentrate
• 3 tablespoons cornstarch
• 2 cups fresh raspberries or 2 cups frozen raspberries

1. To make the syrup: mix apple raspberry juice concentrate and cornstarch in a small saucepan bring mixture to a simmer, stirring until thickened.
2. Remove from heat and stir in berries; serve warm.
3. To make casserole: in a bowl, whisk together 3 eggs, half-and-half, sugar, vanilla, salt, and nutmeg.
4. Pour half of this mixture into a 13 x 9 inch pan.
5. Arrange half the bread slices in the pan, completely covering the bottom of the pan.
6. In a bowl, mix together with a fork, the cream cheese, 1 egg, and jam; spread this mixture over the bread slices.
7. Spread peach slices on top in a single layer.
8. Place remaining bread slices on top of peaches, completely covering surface.
9. Pour remaining egg mixture over top, making sure to saturate everything.
10. Cover and refrigerate 2 hours or overnight.
11. Remove from refrigerator and bring to room temperature, about 30 minutes.
12. Bake in a preheated 350 oven for 30-40 minutes, or until golden brown on top.
13. Serve hot with Raspberry Sauce.

eggs, sugar, vanilla, salt, nutmeg, white bread, cream cheese, peach, peaches, appleraspberry juice concentrate, cornstarch, fresh raspberries

Taken from www.food.com/recipe/peach-melba-casserole-365240 (may not work)