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Best when made with local nectarines and blueberries.  We love the nectarines from Chiles Peach Orchard.

Prep Time: 8 Hours and 30 Minutes
Cook Time: 45 Minutes
Total Time: 9 Hours and 15 Minutes
Servings: 8


  • 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


  1. Make this the night before serving and let it sit overnight in the refrigerator, then bake in the morning.

  2. 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.

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

  4. Pour egg mixture over bread cubes. Stir well. Gently add blueberries and nectarines stirring until just mixed.

  5. 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.

  6. 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.

  7. Remove from oven and let sit for 10 minutes before cutting into squares.

Recipe By: Kathryn Bundy - July 28, 2019

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