4 russet potatoes, peeled and cubed
4 whole peaches, pitted and sliced
1 (4 ounce) can sliced pineapple with juice
1 (9 inch) loaf French bread, folded
Heat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook, boiling for about 15 minutes, or until tender. Drain well.
In a large bowl, mix peaches, pineapple and juice. Stir until mixture is smooth. Divide into 2 bowls.
Spread potatoes and pineapple mixture over potatoes and pineapple. Blend slices of bread into the pineapple mixture, remembering to do so with the sides of both the bread pans.
Bake in preheated oven for 35 minutes, or until heated through.