Instructions: 1. Preheat oven to 400 F. Zest whole lemon using Lemon Zester/Scorer; set aside. Juice lemon with Lemon Aid to measure 1 tablespoon juice. In Classic 2-Qt. Batter Bowl, combine peaches, blueberries, pie filling, lemon juice and Korintje Cinnamon; mix gently using Mix N Scraper. Reserve 1 cup of the fruit mixture into Oval Baker, mounding slightly in center.

2. In 1-Qt. Batter Bowl, blend pudding mix, milk, cinnamon, vanilla and egg using 10" Whisk. Cut crusts off bread using Serrated Bread Knife. Dip each bread slice into egg mixture to coat lightly; arrange in overlapping circular pattern on top of fruit, leaving center open.

3. Pour any remaining egg mixture over bread. Spoon reserved fruit mixture into opening.

4. Bake 25-30 minutes or until edges of bread are deep golden brown. Remove from oven to Nonstick Cooling Rack. Let stand 10 minutes; sprinkle reserved lemon zest and optional powdered sugar over top. Serve warm with ice cream, if desired.

Yield: 8 servings

Cooks Tips: Three large fresh peaches (1 1/4 pounds), pitted and cut into 1-inch pieces, can be substituted for canned peaches. Ground cinnamon can be substituted for Pantry Korintje Cinnamon.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.