Fruity Summer Charlotte Recipes

SPRING FRUIT CHARLOTTE

Steps:

• 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.