Thick, hearty pieces of Italian Bread are soaked in a traditional egg and milk mixture and then stuffed with a fruit mixture including raspberries and peaches that have soaked overnight in a summer sangria. You want a reminder of a summer evening served at the breakfast table? This is your dish.
750 mL bottle Gallo Family Vineyards Sweet White Blend wine
In a large pitcher, add wine, peach liqueur and frozen fruit.
Refrigerate overnight to allow flavors to meld together.
1" slices Italian bread
pinch of nutmeg
Preheat oven to 425 degrees.
In a small saucepan, all half of fruit from sangria with slotted spoon.
Over medium heat, add peach and raspberry preserves and bring to a simmer. Allow to simmer for 10 minutes.
In a small bowl, whisk together water and cornstarch and then stir into fruit mixture. When thickened, remove from heat.
In a shallow bowl, combine eggs, milk, vanilla and nutmeg. Dip four slices of bread into mixture and place coated side down on a parchment or silicone mat covered baking sheet,
Spoon fruit mixture on top of bread.
Coat remaining four slices of bread in milk mixture and place coated side up over fruit mixture.
Bake for 10 minutes until lightly brown and then carefully flip to brown other side.
Bake for an additional 6 minutes.
Remove and plate immediately, serving with any remaining fruit mixture and powdered sugar.