PEANUT BUTTER-BERRY BRUNCH CASSEROLE
prep 30 minutes chill 2 hours stand 30 minutes bake 40 minutes at 350°F cool 10 minutes
1. Butter a 3-qt. rectangular baking dish. Arrange bread cubes in the prepared dish. In a bowl stir together peanut butter, half the cream cheese, and the 2 tsp. sugar. Use two spoons to drop mounds of peanut butter mixture into crevices among the bread cubes. Drop mounds of jam into empty crevices. Cube the remaining cream cheese and place cubes in any empty spaces.
2. In a large bowl whisk together the next seven ingredients (through nutmeg). Pour egg mixture over bread mixture in dish. Cover and chill at least 2 hours or overnight.
3. Let casserole stand at room temperature 30 minutes before baking. Preheat oven to 350°F. Uncover dish. Drizzle with butter and, if desired, sprinkle with crushed sugar cubes. Bake 40 to 45 minutes or until center is puffed and golden. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from oven. Cool on a wire rack 10 minutes before serving. If desired, sprinkle with fresh berries.
number of servings 12
per serving 427 cal., 24 g fat (11 g sat. fat), 141 mg chol., 529 mg sodium, 42 g carb., 2 g fiber, 19 g sugars, 13 g pro.
HEALTHY CHOICE
Natural peanut butter is a healthier choice than regular peanut butter because it has less saturated fat, sodium, and sugars. To reduce fat in this casserole, opt for light cream cheese over the full-fat version.