Ingredients:

5 cups egg bread (challah, paska, brioche), chopped into 1-inch pieces

5–6 peaches, skinless and cut into small slices

2 cups blueberries

3 eggs

1⁄4 cup pure maple syrup

1⁄3 cup brown sugar

2 cups milk

4 ounces butter, unsalted, melted

1 teaspoon vanilla

1 teaspoon cinnamon

2 teaspoons granulated sugar

 

Optional Topping:

1 cup vanilla Greek yogurt

1⁄2 cup toasted sliced almonds

pure maple syrup, warmed

 

Preparation:

Spray a deep pie dish with cooking spray and line with half of the cubed egg bread. Add 2 cups of peaches and 3⁄4 cup of blueberries, then cover with remaining bread cubes. In a medium bowl, beat eggs and gradually add maple syrup and brown sugar, until blended. Whisk in milk, butter, vanilla and cinnamon.

 

Pour liquid ingredients over bread cubes and cover dish with plastic wrap; refrigerate about an hour. Preheat oven to 350°F, remove plastic wrap and spread remaining peaches and blueberries on top of the egg bread. Sprinkle remaining sugar over dish and bake for about an hour, until bake has puffed up and is light brown. Remove from oven and cool for 10 minutes.

 

Serve with Greek yogurt, toasted sliced almonds, and warmed maple syrup.