[Recipe] Tropic Sunset Peach Bread Pudding (Vegan)

[eredien]

Tropic Sunset Peach Pudding by ~ Eredien on deviantART

I started out thinking about making a crumble, and then realized that I had these hotdog buns left over that I needed to use up. I think this came out pretty well.

Recipe:
- 1 16 oz bag frozen peaches
- 1 16 oz can coconut milk
- 1 c quick cooking oats
- 1/2 c brown sugar
- 3 or 4 whole wheat hotdog buns (white or any other kind of bread works too)
- 1/3 c whole unsalted roasted almonds (optional, rum-soaked rasins or sliced fresh figs would probably also work well)
- 1/2 c vanilla soy or almond milk (you could also use plain soy/almond milk and add 1 tsp vanilla extract)
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground allspice
- 1 tsp salt
- 1 tsp whole fennel seeds


Grease 6x6 square pan.

Preheat oven to 350 deg F.

Tear hotdog buns into medium-sized pieces.

In medium bowl, thoroughly mix together frozen peaches, salt, bread, almonds, cinnamon, cardamom, allspice, and coconut milk.
Press mixture into pan.

Sprinkle chunks of brown sugar evenly over top of peaches mixture. (You want little pockets of brown sugar, but want to make sure that they're relatively evenly distributed over the surface of the dish).

Sprinkle fennel seeds over top.

Top with even coating of quick oats.

Put in oven for 45-60 min, or until oat crust is browned around edges and filling is bubbling up from underneath. The top will be soft, not crumbly.

Serves about 6.

You can eat this cold and it's pretty good, but reheating this in the oven or microwave really brings out the flavor in the peaches and coconut milk.