Tennessee Peach Pudding



5 cups peaches, peeled and diced (fresh or frozen)

2 cups all-purpose flour

1 cup sugar

1 cup whole milk

4 teaspoons baking powder

1 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon nutmeg


3/4 cup brown sugar

3/4 cup sugar

3 tablespoons unsalted butter

3 cups water

1/2 teaspoon nutmeg

Optional Garnish:

Ice cream, whipped cream, or Cool Whip


Preheat Oven and Prepare Dish:

Preheat the oven to 400º F (204º C).

Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Make the Topping:

In a large saucepan over medium heat, whisk together brown sugar, sugar, and nutmeg.

Add butter and water. Stir and bring the mixture to a boil, ensuring the sugar is fully dissolved. Remove from heat and set aside.

Prepare the Filling:

In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until combined.

Whisk in the milk and vanilla extract until smooth.

Fold in the diced peaches.

Assemble and Bake:

Pour the filling into the prepared baking dish.

Gently pour the topping over the filling.

Bake in the preheated oven for 50-55 minutes. Cover with aluminum foil if necessary to prevent excessive browning, until the pudding is cooked through.

Cool and Serve:

Remove from the oven and let cool for 15 minutes before serving.

Serve warm, optionally garnished with ice cream, whipped cream, or Cool Whip.


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