Darkly burnished to a deep caramel color, the exterior crackled with every bite, crisp crust shattering upon impact into a thousand explosively flavorful crumbs. Venturing deeper into the slice, the chewy matrix of long-fermented wheat gluten tangled into a soft, springy pillow cradling a shallow pool of hummus. This was my first experience with Tartine bread, and it was nothing short of transcendent. Even this most basic loaf, a simple staple made of only flour, water, and salt, conveyed a passion for the craft that translates to a remarkable finished product. For better or for worse, I was hooked.

The trouble with falling in loaf (yes, pun intended) with one of these beauties is that it spoils you, making it difficult if not impossible to enjoy the average supermarket loaf ever again. Then, to get your fix, you have to seriously commit yourself to this new relationship; each handsome slab of yeasted glory is a full three pounds by weight, which is no small undertaking for a single eater.

No matter how many sandwiches I made, the loaf never seemed to dwindle. Wasting such a gem would be unthinkable, so it was high time to seek alternative eating options.

Bread pudding is capable of condensing unreasonable servings of bread into deceptively small portions, making the dessert ideally suited to this task. After the third or fourth forkful, the full slice equivalent will be the last thing on your mind, drowned out by the comforting scent of cinnamon and ginger, carried by a wave of succulent summer peaches. Comfort food isn’t just for the colder months, although with that said, I can just as easily envision this same satisfying formula with apples, pears, or a perfectly autumnal combination of the two.

Turning on the oven in the heat of August may give you pause, but don’t let it stop you entirely. Just make sure you have plenty of vanilla ice cream on hand to cool things down.

Continue to Content

Yield: Makes 10 – 14 Servings

Southern Peach Bread Pudding

Print

Bread pudding is capable of condensing unreasonable servings of bread into deceptively small portions, making the dessert ideally suited to this task. After the third or fourth forkful, the full slice equivalent will be the last thing on your mind, drowned out by the comforting scent of cinnamon and ginger, carried by a wave of succulent summer peaches.

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

• 3/4 Pound Crusty Bread, Sliced into 1-Inch Cubes (About 7 – 8 Cups)
• 1 Tablespoon Arrowroot
• 1 1/2 Cups Fresh Peach Puree*
• 1 Cup Plain Non-Dairy Milk
• 3/4 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
• 1/4 Cup Melted Coconut Oil
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Ground Ginger
• 1/2 Teaspoon Salt
• 1 Cup Chopped Peaches
• 1/4 Cup Chopped Pecans

Instructions

1. Preheat your oven to 350 degrees and lightly grease a 9 x 13 inch baking dish.
2. Toss the bread and arrowroot together in a large bowl, mixing well to coat the pieces with starch. Set aside.
3. Separately, combine the peach puree, non-dairy milk, oil, sugar, cinnamon, ginger, and salt, stirring until the mixture is homogeneous. Pour the liquid mix all over the bread, and let stand for about 10 minutes to soak in a bit. Gently fold in the chopped peaches, making sure that they’re well distributed throughout.
4. Transfer to you prepared baking dish and sprinkle evenly with chopped pecans. Bake for 45 – 50 minutes, until golden brown all over. The edges should appear set, but the interior will remain quite soft and moist; be careful not to over bake it.
5. Let cool for at least 15 minutes before serving. You can either take the time to make nice, neat slices, or just grab a large spoon and scoop it out onto plates. Either way, it’s best served warm, and with a generous serving of vanilla ice cream melting over the top.

Notes

*To make peach puree, simply pit fresh peaches and toss them in your blender, processing until completely smooth. Peel the fruits first if the skins are particularly tough or your blender is a bit under-powered.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Now Foods, Real Food, Raw Pecans, Unsalted, 12 oz (340 g)
• 
  Frontier Natural Products, Organic Ceylon Cinnamon, 1.76 oz (50 g)
• 
  Bob's Red Mill, Arrowroot Starch/Flour, Gluten Free, 16 oz (454 g)

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 203mgCarbohydrates: 27gFiber: 2gSugar: 15gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.