Peach Bread Pudding with Ginger Shortcake Streusel

16 May
Ingredients
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
Pudding
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
Directions
Streusel
- Combine flour, baking powder and salt with a whisk.
- Mix in sugar and butter with a fork until crumbly.
- Add cookies and pecans
Pudding
- 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