Peach Bread Pudding With Ginger Shortcake Steusel
 
Prep time
Cook time
Total time
 
Warm, sweet and full of juicy sweet peaches to welcome Autumn with a smile.
Chef:
Recipe type: Dessert
Cuisine: American
Serves: 4-6
Ingredients
Streusel Topping
  • ¾ cup Light brown sugar, packed
  • ½ cup All purpose flour
  • ¾ teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ Butter, unsalted, softened
  • 1 cup Ginger cookies, crumbled
  • ½ cup Pecans, chopped
Pudding
  • 1 cup All purpose flour
  • 1½ teaspoons Baking powder
  • ½ teaspoon salt
  • 1 cup Milk
  • ½ cup Butter, unsalted & melted
  • 1½ cup Peaches, sliced (skinned or skin on)
  • ½ teaspoon Nutmeg
  • ½ teaspoon vanilla
Instructions
Streusel
  1. Combine flour, baking powder & salt with whisk.
  2. Mix in sugar and butter with a fork until crumbly.
  3. Add cookies and pecans.
Pudding
  1. Preheat oven to 375.
  2. Combine flour, nutmeg, baking powder and salt thoroughly with a whisk.
  3. Add sugar, vanilla & milk, stirring until just blended. Mixture will be a bit lumpy.
  4. Whisk in melted butter.
  5. Pour mixture into a 9x9 pan lightly buttered or greased.
  6. Top with peaches.
  7. Sprinkle with streusel topping.
  8. Bake 45-55 minutes until bubbly or knife inserted comes out slightly moist.
  9. Serve topped with ice cream.
Notes
Oats or other cookies can be substituted for the ginger cookies. Walker's Ginger Biscuits were used for this and were amazing.
Recipe by The Butter Dish at http://www.thebutterdish.net/2012/09/peach-bread-pudding-with-ginger-shortcake-strudel/