Spring Fruit Charlotte

Recipe by Donna M.

This recipe is from The Pampered Chef. It is elegant yet simple to make, and oh-so-yummy!

Top Review by Jodi Consoli

This was a unique dish to serve for brunch. All my friends were very curious about it when it came out of the oven. I did not use blueberries as it was not the right season, so I used a bag of mixed fruit - this was not such a good idea as it took up more space than the blueberries so I had some bubbling over. Although it is very pretty in the oval baking dish, next time I think I will make it in a 9x13 and completely cover the top with bread - because the bread part was very yummy. Thanks for posting the recipe.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Zest lemon and set aside.
  3. Juice lemon and measure out 1 tablespoons.
  4. In a bowl, combine peaches, blueberries, pie filling, lemon juice, and cinnamon.
  5. Mix gently.
  6. Reserve 1 cup of fruit mixture and pour remainder into an 8 x 12 inch oval baking dish, mounding slightly in center.
  7. In a 1 quart bowl, blend pudding mix, milk, cinnamon, vanilla and egg with a whisk.
  8. Cut crusts off bread with a serrated knife.
  9. Dip each bread slice quickly into egg mixture on each side to coat lightly.
  10. Arrange slices in overlapping circular pattern around edges of dish, on top of fruit, leaving center open.
  11. Pour any remaining egg mixture over bread.
  12. Spoon reserved fruit mixture into center opening.
  13. Bake 23 to 30 minutes, or until edges of bread are a deep golden brown.
  14. Remove from oven and let stand 10 minutes.
  15. Sprinkle with powdered sugar (use a shaker or put in a sieve and shake it over).
  16. Sprinkle lemon zest over top.
  17. Serve warm with ice cream or whipped cream, if desired.
  18. NOTE: Three large fresh peaches (1 1/4 lbs.), pitted and cut into 1-inch pieces can be substituted for canned peaches.

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