Spring Fruit Charlotte
Ingredients
- 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 white bread, firm textured ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
658
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).