Ingredients
Units
- 4 cups about Pandoro or challah croutons
- 1 1/2 pound fresh peaches, I used 3
- 1 1/2 cups fresh blackberries
- 3/4 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Pinch of salt
- Zest of 1 orange
- Zest of 1 lemon
- Juice of 2 oranges
- 2 tablespoons water
- Fresh cream (to serve)
Instructions
- Preheat oven to 325º.
- Peel and cut peaches in slices. Mix sugar, cinnamon, nutmeg and salt in a small bowl.
- In another small bowl mix orange juice and water.
- You will make 3 layers of croutons and 2 layers of fruit mixed with the sugar, juice and zest, so divide accordingly.
- Put 1/3 of the croutons in the bottom of a pyrex dish. Place half of the fruit on top, sprinkle with half the sugar and half each of the zests, and finally pour half the juice with a spoon all over the fruit.
- Repeat with croutons, fruit, sugar, zest and juice ending with a layer of pandoro croutons.
- Bake for 35 to 45 minutes or until very golden and easily pierced with a knife.
- Let cool a bit and serve hot or warm with cold cream.
- Keep refrigerated, covered with plastic wrap, for 2 or 3 days.
Notes
Bread: I used pandoro croutons, which I make by dicing leftover bread and baking it in a single layer, in a low oven, 220º, for about 1 hour or as long as it needs to dry and become golden. Bake the bread slowly so the croutons stay dry and crunchy. You don't want toasted on the outside and soft on the inside. You can easily substitute challah, brioche or any other sweet egg bread. Or even cinnamon bread.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American