Make-ahead casserole is good Mother’s Day treat

Mother's Day will be here on Sunday, May 9, and one good way to get mom's special day off to a good start is with breakfast in bed. This French Toast Casserole is designed to be made the night before, then baked the next morning for a hot, easy breakfast.

French Toast Casserole

1 loaf (12 oz.) French bread, cut into 1-inch slices

6 large eggs

1 block (8 oz.) cream cheese, cut into cubes

1 can (16 oz.) peaches, sliced

1 1/2 cups milk

1/2 cup half and half

2 tsp. vanilla

1/2 tsp. nutmeg

1 tsp. cinnamon

1 cup blueberries, fresh or frozen

Topping

3/4 cup butter or margarine

1 1/3 cup light brown sugar

3 Tablespoons dark syrup

1 1/3 cup chopped pecans

Place a layer of the bread slices in a 9x13-inch glass dish that has been lightly coated with any non-stick cooking spray. On the top of each bread slice, place a layer of peaches and dot it with cream cheese. Sprinkle with blueberries.

In a blender or using an electric mixer, blend eggs, milks and spices. Pour over bread. Cover and refrigerate overnight.

Just before baking, make the topping, using a fork to blend until it becomes crumbly. Sprinkle evenly over the top. Bake uncovered for 50 minutes in a preheated 350 degree oven. It will be puffed somewhat and golden brown. Serves 6 to 8. If you choose a lighter version, use egg beaters, skim milk and reduced fat margarine.