We had some cut-up multi-grain artisanal bread, and we had some peaches from
our CSA. So I made peach-bacon strata with cream cheese. Here's how:

Fry 4 strips of bacon in an oven-safe skillet. Remove bacon when crisp and
drain out the fat. (Don't wipe out the pan; the fat and bacon bits which
stay in the pan are okay.)

Cut a large peach into eight wedges and cook briefly in the residual fat
until one side is lightly browned. Remove pan from heat.

Preheat oven to 350°F.

Cut bread into cubes which are about half an inch per side. Scatter bread
around peach wedges. Crumble bacon evenly over the whole thing.

Cut 8 ounces of cream cheese (I used the low-fat stuff) into cubes about 3/4
inch per side, and scatter evenly around

Whisk together two eggs and a cup and a half of milk. Gently pour around and
over the stuff in the pan.

Bake for about 30 minutes, or until set in the middle. Let rest for at least
5 minutes before eating.

This is a good way to use peaches which are still firm. If they're soft and
juicy, they wouldn't work as well.

Bob