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Peach Lasagne




Source of Recipe


Roy at Mimi's


Recipe Introduction


Sounds so yummy!


List of Ingredients




Peach Lasagna
Peach Layer
3 pounds ripe peaches
Grated rind and juice of 1 small lemon
3/4 cup sugar

Bread Layer
6 Tablespoons butter, divided use
8 slices of bread
1 1/2 Tablespoons sugar

Topping
1/3 cup flour
1/4 cup sugar
1 Tablespoon dark brown sugar
1/4 tsp. cinnamon
1 pinch salt
4 Tablespoons finely chopped almounds


Recipe





Heat oven to 350 degrees
For peach layers: Peel and cut in approximately 1/4 wedges.Toss in a bowl with lemon juice and 3/4 cup sugar. For the Bread Layers: Melt 3 Tbls butter in a large skillet and lay in half the bread slices. Brown lightly on one side, turn and brown the other side. Repeat with remaining bread and butter. When all are done, sprinkle with 1 1/2 Tbls. sugar. Line the bottom of an ungreased, shallow baking dish ( about 8x 10 ) with half the bread slices; They should just cover the bottom. Spoon half the peaches and half their juices on top. Repeat to make another layer of bread, peaches and juice. For Topping. Toss together flour, sugar, brown sugar, cinnamon and salt. Cut butter into small cubes and mix them with the dry ingredients, using your fingertips or a pastry cutter to incorporate the butter but not too thoroughly- leave small, flaky pieces of butter throughout. Fold in the chopped almounds. Sprinkle topping evenly over lasagna. Bake 50 min. to 1 hr. ( Use shorter time if peaches were very ripe and juicy ) The peaches should be tender, the juices bubbling all around and top nicely browned. If the peaches seem done but the crumb topping is still pale, slip the dish under a hot broiler for a minute or two.
Serve warm with Whipped topping or ice cream