Peach Bellini Bread Pudding

Much like my affinity for mimosas, I also love the occasional bellini. I think that people often forget about the bellini – but that’s not happening today! Grab some of that pseudo-flat champagne and get baking!

By the way, don’t be grossed out by the name “bread pudding” at all.  I’ll be honest: the first thing that comes to mind is some disgusting concoction from Cracker Barrel that’s been in a warming tray for seven hours. (Oh, you love Cracker Barrel? Sorry-I’m-not-sorry about my comment.)  Anyway, this dish is not only delicious, but it’s also a fun hybrid between bread pudding and coffee cake.


Bottom Layer:
1 ¾ c. organic whole wheat pastry flour, like Bob’s Red Mill
½ tsp. sea salt
2 tsp. baking powder
¾ c. unsweetened natural applesauce
¼ c. organic non-hydrogenated vegetable shortening, like Spectrum
¼ c. coconut sugar
¼ c. almond milk
½ c. champagne or moscato
1 can of peach slices, or 1 ½ c. fresh peaches (just slice them very thinly)

Top Layer:
¼ c. organic non-hydrogenated vegetable shortening, like Spectrum
½ c. coconut sugar
1/3 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 tsp. cinnamon
½ tsp. cardamom (optional)


Preheat the oven to 375°. Grease an 8x8 oven-safe pan with coconut oil. If you want, you can also place a piece of parchment paper in the bottom to prevent sticking.

Open the can and drain the peaches; grab a cutting board and slice each sliver into bite-sized chunks. Set aside.

In a small bowl, combine dry ingredients: flour, salt, and baking powder. Set aside.

In a larger bowl, beat shortening and sugar until it has a paste-like consistency. Add applesauce and almond milk.

Slowly add and mix dry ingredients, scraping down the sides with a spatula if necessary. Add the peach chunks and champagne and mix until they are incorporated.

bottom and top layer.jpg

Pour this mixture into your oven-safe dish.  Spread it out evenly.  After, combine the top layer ingredients in a small bowl (using a pastry blender or your fingers) and sprinkle it on top of your bottom layer. (The top layer should look like crumbly chunks, although it will melt in the oven.)

Bake for 35-45 minutes. Mine took about 40 minutes to fully bake.  Test yours with a toothpick: insert a toothpick into the bread pudding.  If it comes out clean, you’re ready to take it out of the oven.  Let it rest for about 15-30 minutes.

Plated bread pudding.jpg

This recipe tastes AMAZING right out of the oven. Get a big spoon and scoop it out to serve.  If you are eating it at a later time, be sure to pop it in the microwave or oven to warm up.  I promise – you won’t be sorry!  The only way to improve this is to perhaps add a scoop of your favorite ice cream.

These recipe yields around 9 generous servings.