Ingredients
- 1 cup sugar
- 1 vanilla bean, split
- 12 1/4-inch-thick slices brioche
- 8 large peaches, each peeled, pitted and cut into 6 slices
- 1 quart strawberries, hulled
- 1 pint blueberries
- 1 cup raspberries
- Nutritional Information
Nutritional analysis per serving (10 servings)
186 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 2 grams protein; 2 milligrams cholesterol; 16 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Ten to twelve servings
Preparation
- Place the sugar and vanilla bean in a tightly sealed container and set aside for at least 24 hours. Remove the bean and save for making more vanilla sugar.
- Preheat the oven to 350 degrees. Arrange the brioche slices in a 10 1/2-by-14 3/4-by-2 1/4-inch baking dish in a single or slightly overlapping layer. Place the peaches in a large bowl and toss with 1/2 cup of vanilla sugar. Layer the peaches over the bread. Place the strawberries in the bowl, toss with 1/4 cup of the sugar and layer them over the peaches. Place the blueberries in the bowl, toss with 1/4 cup of the sugar and scatter them over the strawberries. Scatter the raspberries over the top.
- Cover with aluminum foil and bake until the fruit is very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.
Dining and Cooking