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Tennessee Peach Pudding. This rich and creamy bread pudding is a truly decadent and comforting dessert. This has yet to be one of the best bread puddings yet…As a diabetic I altered the condense milk to a cup of lactose free milk with 10 pkgs of splenda…and half the amount of sugar for the carmel…It still was a dream in our mouths.
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Preparation. Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. In a large saucepan over medium heat, whisk together brown sugar, sugar and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved. Remove from heat and set aside.
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For the topping, stir together the water, sugars, butter, and nutmeg in a large saucepan over medium heat. Bring the mixture to a boil, stirring constantly, until the sugars are dissolved. Pour the syrup over the peach batter. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
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Whisk in milk and vanilla extract until smooth. Fold in diced peaches. Pour filling into prepared baking dish. Pour topping on top. Bake in preheated oven for 55-65 minutes until set. Cover with aluminum foil if top gets too dark before cooked through. Remove from oven and let sit 15 minutes before serving.
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In a large mixing bowl combine flour, sugar, baking powder, salt, and cinnamon. Add milk and peaches and stir just until combined. Pour into a 10x15" greased glass baking dish. Pour topping over top. Bake at 400° for 50-60 minutes or until done. Serve warm or cold with ice cream or Cool Whip non-dairy whipped topping.
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Remove from heat and set aside. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg until combined. Whisk in milk and vanilla extract until smooth, then fold in diced peaches. Pour filling into greased baking dish, then pour topping on top. Place in oven and bake for 50-55 minutes, covering with aluminum foil.
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Preheat oven to 400 degrees. Combine the flour, sweetener, baking powder,salt and ground cinnamon. Stir in the almond milk just until combined; fold in peaches. Spread the batter into a 8 inch pan either lined with parchment or sprayed with coconut oil. Combine water, sweeteners, butter and nutmeg in a small saucepan.
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Assemble the Pudding: Preheat your oven to 350°F (175°C). Pour the peach mixture into a greased 9×13-inch baking dish. Spoon the batter evenly over the peaches. Prepare the Topping: In a saucepan, melt the unsalted butter over medium heat. Stir in the granulated sugar, brown sugar, water, and cinnamon until well combined.
Tennessee Peach Pudding Can't Stay Out of the Kitchen
Brenda Gantt here! I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
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Tennessee Peach Pudding. Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8" square baking dish. For topping, combine water, sugars, butter and nutmeg in a large saucepan.
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In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. This forms the base of your pudding. 3. Add the Milk and Butter: Gradually pour in the whole milk and melted unsalted butter into the dry ingredients, stirring until you have a smooth batter. 4.
Tennessee Peach Pudding
Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish. Sprinkle 1/2 cup of chopped pecans over the peach mixture. For topping, combine water, sugars, butter and nutmeg in a large saucepan.
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Tennessee Peach Pudding is an experience you won't forget. It is a sweet amazing taste which can be served warm or cold. It is even better when served with.
Tennessee Peach Pudding Can't Stay Out of the Kitchen
How to make Tennessee Peach Pudding: Preheat the oven to 400ºF and grease a 13×9-inch baking dish. First make the topping. Whisk the brown and white sugars and nutmeg together in a pan over moderate heat. Stir in the butter and nutmeg. Bring the mixture to a boil and keep stirring until the sugar dissolves. Take the pan off the heat and set.
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Place the baking dish in the preheated oven and bake for about 50 minutes, or until the top is golden brown and the filling is bubbly. Cool and Serve: Once done, remove from the oven and let it cool slightly. Serve the Tennessee Peach Pudding warm, optionally garnished with ice cream, whipped cream, or cool whip. Prep Time: 15 minutes.
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Spread into a greased 8-in. square baking dish. For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold, with ice cream if desired.
