Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Drain peaches thoroughly to remove excess liquid which affects texture.
- Layer cream of wheat in the bottom of the prepared dish.
- Evenly distribute the drained peaches on top of the cream of wheat.
- In a large bowl, mix evaporated milk, beaten eggs, sugar, melted butter, flour, baking powder, cinnamon, and vanilla extract until smooth.
- Pour the wet mixture evenly over the peaches.
- Bake for 5 minutes, or until the top is set and lightly golden.
- Remove from oven and chill or freeze for 2–4 hours before slicing and serving.
Nutrition
Notes
Choose syrup-free peaches for best flavor. Frozen or fresh peaches can be used if they're very dry.
Coconut milk can replace evaporated milk for a dairy-free version.
For a vegan option, substitute eggs with flax eggs or applesauce.
For gluten-free adaptation, use a gluten-free flour blend.
Store leftovers in the refrigerator for up to 2 days or freeze for up to a month.
Coconut milk can replace evaporated milk for a dairy-free version.
For a vegan option, substitute eggs with flax eggs or applesauce.
For gluten-free adaptation, use a gluten-free flour blend.
Store leftovers in the refrigerator for up to 2 days or freeze for up to a month.