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Peaches and Cream Bread

This is a peach of a recipe that looks delicious too!

Skill: Intermediate Prep Time: 15 Bake Time: 25-30 Servings: 8-10



Ingredients:

12 Rhodes Yeast Dinner Rolls, thawed and risen
1 3-ounces cream cheese
2 tablespoons sugar
2 teaspoons flour
1 egg yolk
1 teaspoon vanilla
1 15-oz can sliced peaches drained or 2-3 ripe fresh peaches (peeled and sliced)

Topping:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
fresh peach slices, if desired


Instructions:

Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch sprayed springform pan. Beat together cream cheese, 2 tablespoons sugar, flour, egg yolk, and vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remaining 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap.

Let rise until double. Remove wrap and bake at 350°F for 15 minutes. With a sharp knife, make several slits in top layer. Bake an additional 15-20 minutes.

Combine topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cook completely and garnish with fresh peaches if desired.