I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king spreads.
Problem is, in addition to being a foodie I’m a snooze-y. You know the kinda gal who keeps pressing snooze and rolling over until the last possible minute. And then I press snooze and roll over at least one more time, for good luck.
This baby of breakfast – my Creamy Peach and Banana Matzo Brie Bake – can be assembled the night before, when you have all the energy in the world to think about the morning meal. Just pop it in the oven when you wake up (after snoozing) and by the time everyone is washed and dressed you have a piping hot, creamy, sweet, fabulous, start-the-day-off-right, kinda meal.
Watch me make it on the Today Show.
Banana and Peach Matzo Brie Bake
Servings
Ingredients
- 4 matzo sheets
- 1 pound frozen sliced peaches, thawed, including juice, chopped
- 2 bananas sliced
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 8 ounces 1 package PHILADELPHIA Cream Cheese
- 8 large eggs
- 2 cups low-fat milk
- 1 tablespoon finely grated lemon peel
- 1-1/2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9-inch x 13-inch baking dish with cooking spray.
- Place two of the matzo sheets in a single layer in the prepared dish (break up some of the sheets if needed to cover the entire surface). Scatter half the peach chunks and banana slices evenly on top of the matzo. Scatter ¼ cup brown sugar and ¼-teaspoon cinnamon on top. Repeat this layer, using the remaining matzo, peaches and bananas, brown sugar and cinnamon. Set aside.
- In a large bowl whisk the cream cheese with one egg until the mixture is smooth. Add additional eggs one at a time, whisking to incorporate each one completely before the next one is added. Pour in milk, lemon peel and vanilla extract and whisk the ingredients to incorporate them completely. Pour the egg mixture over the matzo and seasoned peaches and bananas.
- Refrigerate for at least 3 hours. Bake for about 45 minutes or until puffed and golden brown.
- Tip: To serve, scoop portions onto dessert plates and top with a drizzle of honey or maple syrup.
Could I make this without matzo, let’s say noodles, for a non-Pesach meal? If so, how many cups of cooked noodles?
I don’t know how that would work but sounds like a nice idea. Maybe 2 cups noodles.
You had me until the 8oz package of cream cheese..have you tried it without??
Yes, you can use half or even leave it out.
This was so fantastic; served with whipped cream and/or homemade coffee chip ice cream; my husband cannot get enough!!
YUM YUM YUM!!!!!!!!!!!! Love the subs and ideas and so so so appreciate you sharing with all of us!!!
Oh thanks Sandi – so happy you found us – hang out, search, and cook!
Yuparoo
YAYEEEEEEEEEE
Yummy! But as i am not a peach lover, I substituted strawberries. I left out the brown sugar & cinnamon, as sprinkled generously with vanilla sugar. Everyone enjoyed. Next time I’m gonna try broccoli & a cheese sauce. Enjoy the end of the chag.
Many people spell it Brie, but we realize the confusion, it is a Brei.
Always looking for new ways to prepare kosher foods. Looking forward to researching your website.
Thanks
Can you use canned peaches in the peach banana matza brie bake?
can’t wait to make this for my family during dairy night this pesach!!!
“Brie” (rhymes with “free) is a French cheese, delicious in and of itself. “Brei” (rhymes with “fry / fly / buy / die” etc.) is the Yiddish word for egg-soaked matzah which is then cooked, usually by frying. This recipe is NOT a matzah BRIE since there is absolutely NO French soft very high in fat cheese included…
Sorry about that, we found that people do spell it Brei or Brie, but you are not the first one to say that. And BTW, I do think there is kosher for Passover Brie, but not sure how available it is.
I’m so excited to make this for Sunday morning and my granddaughter who is spending the first few days of Pessach with me! When I read that I can use fresh peaches, it even sounds better (fresh is always better to me than frozen or canned). The only thing that confused me about this recipe is that it has the name BRIE in the title so I was looking for how much brie I have to buy and questioning if there is kosher for Passover Brie!
yes for sure!!!
CAN EGG BEATERS BE USED INSTEAD OF WHOLE EGGS?
I never peel the plums or peaches, because they get soft and yummy! I would not freeze this recipe because it would get toooooooo soggy!
Sarahzn 1) yes fresh peaches would be excellent!!! no need to even peel them unless you want to. otherwise no adjustments need to be made to the recipe. 2) as for freezing – I am assuming you are asking about freezing the assembled pre or post baked matzo brie? I wouldn’t recommend it. Note that you can completely assemble the recipe and it can stay overnight in the fridge so that should alleviate some of the “last minute” prep. If you do decide to be adventurous and freeze it I would only try it post baking (although I fear it will dry out when reheated) but again if you do try PLEASE let us know how it comes out.
THANK YOU!!!! LOVE back to you Henna in Karnei Shomron!
For fresh peaches, if it were me I wouldn’t freeze them, I would just peel them by placing them in a boiling water for a minute they peel easily and then slice and use.
Hi,
Looks good, always looking for alternative breakfast ideas!
How would you do this wish fresh peaches?
Do you think freezing would work? At what point would you do so, best way to defrost?
Thanks! L
sounds delicious. any way to convert this to a pareve dessert?
Pesach cooking with ingredients which can be easily obtained! Brilliant! Thank you and have a blessed Pesach. Love from Karnei Shomron.