If you like peaches and bread pudding, this is your dream dessert! I found this recipe on Pinterest and fell in love! It’s total comfort food and you can dress it down or dress it up.
The recipe can be made with either fresh or frozen sliced peaches with a minimal taste difference. It is best when served the day of, but can last up to 2-3 days when refrigerated.
I typically whip up some fresh whipped cream that I spike with some vanilla sugar and vanilla beans, but you can also serve it with some good quality vanilla or cinnamon ice cream. If you do make your own whipped cream, here’s a tip: put the bowl that you are going to use to whip the cream in the freezer for about 15 minutes beforehand. Game changer!
Ingredients
1 cup all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon, optional
½ cup milk
3 cups sliced peeled fresh or frozen peaches
Topping
1 ½ cups water
½ cup sugar
½ cup packed brown sugar
1 tablespoon butter
¼ teaspoon ground nutmeg
Directions
In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk till just combined; fold in the peaches. Spread into a greased 8-inch square baking dish.
In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold.
Yield: 8 servings.
Here’s the link to the Tennessee Peach Pudding recipe from the Taste of Home website.
Wine Pairing Suggestion: dessert wine should always be sweeter than the dessert as a general rule of thumb. Given that and the fruity flavors in this recipe, a sweet sauternes style wine would be lovely or a Hungarian Tokaji sweet wine.
Tennessee Peach Pudding Photo by Taste of Home
