For Sunday dinner, I had intended to bake an old favorite, Peach Lasagne, using leftover Italian bread and some beautiful peaches from the farm market. Unfortunately, the peaches I had bought most recently weren’t ripe enough and the three peaches leftover from the previous week didn’t equal the four cups I needed for the recipe. I decided to add some leftover strawberries and drained, canned pineapple tidbits. I also substituted toasted pecans for the almonds in my original recipe and the dessert was delicious. My daughters loved it.
This is the original recipe: https://lillianscupboard.wordpress.com/2008/07/06/peach-lasagne/
Mixed Fruit Lasagne
4 cups mixed fruit (I used equal amounts of strawberries, peaches and pineapple)
3/4 cup granulated sugar
6 Tblsp. butter
8 slices hearty bread, sliced fairly thin
1-1/2 Tblsp. granulated sugar
1/3 cup all-purpose flour
1 Tblsp. dark brown sugar
1/4 cup granulated sugar
1/4 tsp. cinnamon
pinch of salt
4 Tblsp. butter
3 Tblsp. toasted pecans, coarsely chopped
Preheat oven @ 350 degrees F
Cut fruit into bite-sized pieces, add granulated sugar, mix and set aside.
Spread butter on both sides of 8 slices of bread. Place slices in a large skillet over medium heat and brown on each side.
Line the bottom of a 9 inch baking dish with half of the browned buttered slices – just cover the bottom without overlapping. OK to break the bread into smaller pieces to fit them in. Sprinkle ¾ Tblp. sugar over the slices. Spoon half of fruit mixture on top of bread slices, spreading to cover.
Repeat with another layer of bread slices sprinkled with sugar and the remaining half of the fruit mixture.
Crumb Topping: Mix together the flour, brown sugar, granulated sugar, cinnamon, and salt and cut in butter. Sprinkle the topping over the last fruit layer and top with chopped pecans.
Cover and bake @ 350 degrees F for 50 minutes. Uncover and bake 10 minutes more.