Bread charlotte with peaches
5 servings
40 minutes
Peach bread charlotte is a delicate and aromatic dessert that embodies the coziness of European cuisine. The origins of charlotte date back to the 18th century when it was considered a refined dish of royal courts. This version uses white bread soaked in a milk-egg mixture with vanilla, cinnamon, and saffron, giving the bake tenderness and rich flavor. Juicy peaches add freshness and a light fruity tang that harmonizes with the caramel notes of cane sugar. The bake takes on a golden hue and enticing aroma, while final touches—a pinch of cinnamon and powdered sugar—make it especially appetizing. Perfect for cozy family breakfasts or as an elegant finish to a festive dinner.
1
Preheat the oven. Whisk the eggs with sugar and vanilla.
- Chicken egg: 2 pieces
- Cane sugar: 100 g
- Vanilla extract: to taste
2
Add milk, cinnamon, vanilla, saffron, and continue whisking.
- Milk: 250 ml
- Ground cinnamon: 0.5 teaspoon
- Vanilla extract: to taste
- Saffron: pinch
3
Cut the crusts off the bread, dip the bread in the milk-egg mixture, and place it in the mold.
- White bread: 5 piece
- Milk: 250 ml
4
Then layer the sliced peaches.
- Canned peaches: 2 pieces
5
If you wish, or if the mold is small, you can make several layers; if not, you can leave it as is and pour the remaining mixture on top.
- Milk: 250 ml
6
Bake at medium temperature (180 degrees) for 25 minutes.
7
You can decorate with cinnamon, a few saffron stamens, and powdered sugar.
- Ground cinnamon: 0.5 teaspoon
- Saffron: pinch
