Peach Bread Pudding with Ginger Shortcake Streusel


Streusel Topping
3/4 cup light brown sugar, packed
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, unsalted, softened
1 cup Walkers Shortbread Stem Ginger cookies, crumbled
1/2 cup pecans, chopped

1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, unsalted and melted
1 1/2 cup peaches, sliced (skinned or skin on)
1/2 teaspoon nutmeg
1/2 teaspoon vanilla



  • Combine flour, baking powder and salt with a whisk.
  • Mix in sugar and butter with a fork until crumbly.
  • Add cookies and pecans


  • Preheat oven to 375°.
  • Combine flour, nutmeg, baking powder and salt thoroughly with a whisk.
  • Whisk in melted butter.
  • Pour mixture into a 9 x 9 pan lightly buttered or greased.
  • Top with peaches.
  • Sprinkle with streusel topping.
  • Bake 45 - 55 minutes until bubbly or knife inserted comes out slightly moist.
  • Serve topped with ice cream
Stem Ginger Cookies
Stem Ginger Cookies Stem Ginger Cookies