Peach Pudding Recipes

MY PEACH BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
• Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
• Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
• Pour batter into prepared casserole dish.
• Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

PEACH PUDDING

Steps:

• In a large bowl, dissolve gelatin powder in hot milk; set aside. Meanwhile, in a large bowl, beat cold milk and dry pudding mix on low speed for 2 minutes. beat in gelatin mixture. Let stand for 5 minutes. Spoon into individual dishes. Garnish with peaches and whipped topping if desired.

TENNESSEE PEACH PUDDING RECIPE - (3.8/5)

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-inch square baking dish. In a large saucepan combine the water, sugars, butter and nutmeg. Bring to a boil, stirring until sugars are dissolved. Pour over top. Bake at 400°F for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with half and half cream drizzled over the top.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.

PEACHY BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
• Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
• While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
• Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

TENNESSEE PEACH PUDDING

Steps:

• 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., 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.

PEACH PUDDING

Steps:

• Heat oven to 350 degrees.
• Butter 9x13 baking pan.
• In a large saucepan, mix the cornstarch, brown sugar and peaches. Cook and stir until thick.
• Add 1 tablespoon butter and lemon juce.
• Spread in buttered baking pan.
• In a large mixing bowl combine granulated sugar, flour and baking powder.
• In another bowl, beat eggs lightly with butter, milk and vanilla.
• Add dry ingredients and stir to mix.
• Spread over peach mixture.
• Bake 30 minutes.

SELF-SAUCING PEACH PUDDING

Steps:

• In 2 litre (8 cup) baking dish, melt butter in 350 deg.
• oven.
• In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
• Pour over melted butter and whisk until well blended.
• For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
• Simmer for 2 to 3 minutes.
• Pour over batter.
• Do not stir.
• Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
• Serve warm.