1/2 cup plus 2 tablespoon sugar, divided
1 large lemon,zested and juiced ( about 2 tablespoons zest and 3 tablespoons juice)
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups unpeeled, sliced peaches ( 5-6 peaches)
1 cup blueberries
4 cups crusty country bread, cut into 3/4 inch cubes ( 5-6 ounces) divided
1/2 cup melted unsalted butter, divided
Vanilla ice cream or whipped cream ( optional)

1/2 cup plus 2 tablespoon sugar, divided 1 large lemon,zested and juiced ( about 2 tablespoons zest and 3 tablespoons juice) 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 5 cup s unpeeled, sliced peaches ( 5-6 peaches) 1 cup blueberries 4 cup s crusty country bread, cut into 3/4 inch cubes ( 5-6 ounces) divided 1/2 cup melted unsalted butter, divided

1. Preheat oven to 375. In a large bowl, whisk together 1/2 cup sugar, the lemon zest, lemon juice, nutmeg, and salt. Add peaches and blueberries; stir to combine. Add 2 cups bread cubes; toss to coat

2. Transfer fruit and bread mixture to a glass 9 x13 baking dish ( the recipe calls for an 8x8 but it is too small ). Drizzle with 1/4 cup melted butter. Top with remaining 2 cups bread cubes. Drizzle remaining 1/4 cup melted butter over bread crumbs. Sprinkle evenly with remaining 2 tablespoons sugar. Cover tightly with foil.

3. Bake for 30 minutes. Remove foil and continue baking about 20 minutes longer, until fruit is bubbling and top is crisp and golden brown. Let stand at least 20 minutes then serve warm with ice cream or whipped cream, if desired. Makes 6 servings.