6 cups sprouted wheat bread (or sour dough), torn and toasted
1 cups heavy cream
1 cup 0% greek yogurt
2 cups almond milk (or other on plan milk)
2 pounds peaches, peeled, seeded and cut into 1 inch pieces
⅓ cup brown sugar replacement (I used THM Super Sweet Blend as my base sweetener)
5 large eggs
1 tsp vanilla extract
¼ tsp cinnamon
Instructions
Preheat oven to 350^. Butter a 10x 14 baking dish with 1 TBS of softened butter.
In a large bowl combine torn bread, milk, yogurt and heavy cream. Let sit for 15 minutes, stirring occasionally.
While bread is soaking, melt remaining 3 TBS of butter with 2 TBS of brown sugar replacement until bubbly, add peaches and cook until peaches are softened. Set aside and allow to cool slightly.
In a medium bowl whisk together eggs, remaining sweetener and cinnamon. Add to bread mixture and stir to combine. Add warm peaches and gently fold in.
Pour mixture into baking pan. Drizzle with melted butter and bake for 45-60 minutes, or until set and golden brown.
Allow to cool for aprox 20 minutes or until warm. Serve with Whipped Cream.