Spring Fruit Charlotte Recipes
SPRING FRUIT CHARLOTTE
Make and share this Spring Fruit Charlotte recipe from Food.com.
Provided by Donna M.
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 392.1, Fat 3.7, SaturatedFat 1.3, Cholesterol 30.7, Sodium 465.8, Carbohydrate 85.4, Fiber 5.5, Sugar 33.1, Protein 7.4
FRUITY SUMMER CHARLOTTE
An easy and healthy pudding bursting with summer flavour, perfect for a family treat
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a purée, then stir this into the dish along with 2 tbsp sugar.
- Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 43 milligram of sodium
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