You enjoy a healthy blend of fresh fruit hiding beneath a toasted, sweetened layer of multigrain bread. For those with a sweet tooth, add a dollop of French vanilla ice cream for a savory dessert treat! With July 4th right around the corner, it’s a colorful patriotic dish for any summer get-together. Time to prepare: 40 mins
1 tablespoon lemon juice
3 cans (15.25 ounces each, sliced peaches, drained)
1 pint blueberries
1 can (21 ounces) cherry pie filling
¼ teaspoon cinnamon
1 package (3 ounces) cook and serve vanilla pudding and pie filling (not instant)
1 cup milk
½ teaspoon cinnamon
½ teaspoon vanilla
1 loaf Rudi’s Gluten Free Multigrain Sandwich Bread
Vanilla ice cream (optional)
Whip cream (optional)
1. Preheat oven to 400° F. In a large mixing bowl, combine peaches, blueberries, pie filling, lemon juice and cinnamon; mix gently using large spatula. Reserve 1 cup of the fruit mixture. Pour remaining fruit mixture into large oval baking dish, mounting slightly in center.
2. In a medium mixing bowl, blend pudding mix, milk, cinnamon, vanilla and egg using large whisk. Cut crusts off bread using serrated bread knife. Dip each bread slice into egg mixture to coat lightly; arrange in overlapping circular pattern on top of fruit, leaving center open.
3. Pour any remaining egg mixture over bread. Spoon reserved fruit mixture into opening.
4. Bake 25-30 minutes or until edges of bread are deep golden brown. Remove from the oven to nonstick cooling rack. Let stand 10 minutes, sprinkle with powdered sugar.
Serve warm with ice cream or whip cream, if desired.
Recipe by Melissa Mostowy