Spring Fruit Charlotte

Recipe by Donna M.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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