Ingredients

• 12 ounces frozen red raspberries
• 2 cups frozen unsweetened peach slices
• 1/2 cup sugar
• 1 tablespoon all-purpose white flour
• 1/8 teaspoon ground ginger
• 5 cups soft white bread cubes
• 3 tablespoons butter, melted
• 6 tablespoons whipped topping (optional)

Preparation

1. Thaw raspberries and peaches, if frozen. Do not drain.
2. Pre-heat oven to 375 ºF.
3. 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 filling to an ungreased 2-quart square baking dish.
4. To make topping place remaining bread cubes in a medium mixing bowl. Drizzle with melted butter; toss to coat. Sprinkle topping over fruit filling. Bake about 30 minutes or until fruit is tender and topping is golden.
5. Serve warm with whipped topping.

Helpful hints

• Substitute 3 cups fresh raspberries and 2 cups freah peaches for frozen when in season.
• Seven slices of bread yields approximately 5 cups cubed.