Spring Fruit Charlotte

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lemon
• 3 (15 1/4 ounce) cans sliced peaches in juice, drained
• 1 pint fresh blueberries
• 1 (21 ounce) can cherry pie filling
• 1/4 teaspoon cinnamon
• 1 (3 ounce) package vanilla pudding mix (not instant)
• 1 cup milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1 egg
• 16 slices bread, firm textured
• 2 tablespoons powdered sugar

Recipe

• 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.