Best when made with local nectarines and blueberries. We love the nectarines from Chiles Peach Orchard.
- 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
Make this the night before serving and let it sit overnight in the refrigerator, then bake in the morning.
Preheat oven to 350°F. Place bread cubes on a large rimmed baking pan. Bake for 10 minutes, toss the cubes and bake for an additional 5 minutes. This step dries out the bread so that it will absorb more of the custard batter. Put bread cubes in a large bowl.
Combine eggs, sugar milk and lemon extract in a large bowl. Whisk to combine thoroughly.
Pour egg mixture over bread cubes. Stir well. Gently 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 large enough to cover pan completely with cooking spray. Place on top of the bread in the pan. Let sit in the refrigerator at least 8 hours or overnight.
Take pan out of refrigerator ½ hour before baking. Preheat oven to 375°F. 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 for 10 minutes before cutting into squares.