My friend Gabby Peyton and I recently drove to Dempsey Corner Orchard in Aylesford, Nova Scotia to pick peaches. Feeling inspired by the peach orchard, Gabby wrote a short essay about our visit; I wrote a recipe for Peach Bourbon Bread Pudding With Vanilla Bean. The bread pudding recipe is super simple, and takes less than 25 minutes in the oven. It’s also egg-free, with a rich, crispy texture from butter combined with white sugar. Feel free to swap out any other summer fruit you like, but don’t skip the bourbon or vanilla bean unless you absolutely must.
This post was first published on September 5, 2014 and was last updated July 31, 2019.