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Ingredients:
1 pound bread, cut into small cubes - I prefer a Country French or whoe wheat/white combination, sourdough may also be used
7 large eggs
1/2 cup granulated sugar
2 cups milk (I prefer skim)
1 teaspoon lemon extract
3/4 cup blueberries
3/4 cup nectarines, diced

Directions:
Prep the night before serving, refrigerate overnight, then bake in the morning.

Preheat oven to 350� degreesF. Place bread cubes on a large rimmed baking pan. Bake for 10 minutes, toss the cubes and bake for an additional 5 minutes. Set aside.

Combine eggs, sugar milk and lemon extract in a large bowl. Whisk to combine thoroughly.

Pour egg mixture over bread cubes. Stir well. Add blueberries and nectarines, stirring until just mixed.

Spray a 7 x 11-inch baking pan with cooking spray. Pour bread mixture into prepared pan. Press down with the back of a spoon.

Spray a piece of aluminum foil with cooking spray. Place on top of the bread in the pan, covering completely. Let sit in the refrigerator at least 8 hours

Take pan out of refrigerator �1/2 hour before baking. Preheat oven to 375� degreesF. Place foil-covered pan in the oven and bake for 25 minutes. Remove foil. Return to oven and bake for an additional 20-25 minutes until puffed and lightly browned on top

Remove from oven and let sit 10 minutes

Recipe Provided By:
Foxfield Inn
Charlottesville, VA

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Charlottesville Bed and Breakfast Inns