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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Thaw raspberries. Do not drain. For filling, in a large mixing bowl
combine sugar, flour, and ginger. Add berries, peaches, and their juices;
toss to coat. Add 2 cups of the bread cubes; toss gently until combined.
Transfer to an ungreased 2-quart square baking dish.
For topping, place remaining bread cubes in a medium mixing bowl. Drizzle
with melted butter ort margarine; toss to coat. Sprinkle topping over
fruit filling. Bake at 375F degrees about 30 minutes until fruit is
tender and topping is golden. Serve warm with whipped cream.
| Ingredients:
12 Ounce(s) Frozen Red Raspberries
2 Cup(s) Sliced, Peeled Peaches
1/2 Cup(s) Sugar
1 Tablespoon(s) All-Purpose flour
1/8 Teaspoon(s) Ground Ginger
5 Cup(s) Soft Bread Cubes
3 Tablespoon(s) Butter |
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