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Tennessee Peach Pudding

This comforting Tennessee Peach Pudding features soft, caramel-y peaches in a tender cake-like pudding with a rich, syrupy sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Comfort Food, Dessert
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the peaches
  • 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches; if using very sweet peaches, reduce sugar a touch)
  • 1/2 cup granulated sugar (for the peaches; adjust to taste)
  • 2 tablespoons lemon juice (brightens the fruit — don’t skip it)
  • 1 teaspoon vanilla extract (adds warmth)
  • 1 teaspoon ground cinnamon (for that Southern spice hug)
  • 1/4 teaspoon ground nutmeg (optional, a tiny hint goes far)
For the batter
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 3/4 cup granulated sugar (for the batter)
  • 1/2 cup packed light brown sugar (for the sauce/topping)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk, room temperature (can use buttermilk for tang)
  • 2 large eggs, room temperature (helps batter set nicely)
  • 4 tablespoons unsalted butter, melted and slightly cooled (for the batter)
  • 2 tablespoons unsalted butter, melted (to dot on top)
  • 1/2 cup boiling water (creates the luscious sauce during baking)
Optional garnishes
  • 1 cup vanilla ice cream
  • 1 cup lightly whipped cream
  • 1/2 cup toasted pecans (for crunch)

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with butter or nonstick spray.
  2. In a large bowl, gently toss the sliced peaches with 1/2 cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla, 1 teaspoon cinnamon, and optional nutmeg. Let them sit while you make the batter.
Make the Main Filling (the batter)
  1. In a medium bowl, whisk together 3/4 cup flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until evenly mixed.
  2. In another bowl, whisk the eggs lightly, then add 1 cup milk and 4 tablespoons melted butter. Pour the wet ingredients into the dry and stir until just combined.
  3. Taste a peach slice — if the fruit seems under-sweet, add an extra tablespoon of sugar to the peaches before assembling.
Assemble and Bake
  1. Spread the peaches (and any accumulated juices) evenly into the prepared 9x13 pan.
  2. Pour the batter gently over the peaches.
  3. Sprinkle the 1/2 cup packed brown sugar evenly across the top of the batter, then dot with the remaining 2 tablespoons melted butter.
  4. Carefully pour 1/2 cup boiling water over the top — do not stir.
  5. Bake for 40–45 minutes at 350°F, until the top is golden and a toothpick inserted into the cake portion comes out clean.
  6. Let the pudding rest for 10–15 minutes before serving.

Notes

Tips for Success: Use ripe peaches for the best flavor, room-temperature eggs and milk help the batter emulsify, and don’t overmix the batter.