Southern Style Tennessee Peach Pudding
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I’ve been making this Southern-style Tennessee peach pudding every late summer when the peaches are at their sweetest. It’s a simple, custardy bake where tender peach slices meet a lightly spiced, eggy puddling that sets up like a cross between a cobbler and a clafoutis. It’s the kind of dessert you bring to a potluck, serve warm with ice cream, or quietly spoon after a long backyard supper. If you love easy peach desserts with old-fashioned charm, you might also enjoy the easiest Southern peach cobbler for another quick, fruit-forward option.
Why you’ll love this dish
This Tennessee peach pudding is beloved because it’s unfussy and reliably delicious. The peaches stay tender without turning to mush, and the egg-and-milk custard soaks into the fruit and puffs up around it for a silky, tender bite. It’s also:
- Fast to assemble — no rolling pastry or special equipment.
- Budget-friendly — minimal pantry staples.
- Crowd-pleasing — both kids and adults love the sweet, warm peach flavor.
- Flexible — works with fresh, frozen, or trimmed-down sugar for dietary needs.
“Baked peach comfort in every spoonful — like summer captured in a dish.” — A neighbor after the first bite
How this recipe comes together
A quick overview so you know what to expect:
- Prepare peaches (peel, slice, toss with dry ingredients).
- Whisk a simple custard from milk, eggs, vanilla and melted butter.
- Pour the custard over the sugared peaches so it sinks into the fruit.
- Bake at 350°F (175°C) until the center is set and the top is lightly golden.
- Cool slightly, then serve warm or at room temperature.
Expect about 15 minutes active prep and 40–45 minutes of baking. The finished pudding should be set at the center but still tender — not soupy.
Gather these items
What you’ll need:
- 6 medium fresh peaches, peeled and sliced (about 4–5 cups)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk (whole milk recommended for richness)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
Substitution and notes:
- Frozen or thawed peaches work in a pinch; drain any excess syrup before using.
- For a dairy-free version, swap the milk with unsweetened almond or oat milk and use a vegan butter alternative.
- Want a crunch? Stir in 1/3 cup chopped pecans or sprinkle a streusel on top before baking.
If you like cobblers and peach bakes, the easy Southern peach cobbler is another great recipe to bookmark.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9-inch baking dish with butter or nonstick spray.
- In a large bowl, toss the sliced peaches with the sugar, flour, cinnamon, nutmeg, and salt until the fruit is evenly coated. The flour helps thicken juices as it bakes.
- In a separate bowl, whisk together the milk, eggs, vanilla, and melted butter until smooth and homogenous.
- Pour the egg mixture over the peach mixture and gently stir to combine — you want the custard to seep down between slices.
- Transfer everything into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes. The pudding is done when the center no longer jiggles significantly and a knife inserted near the center comes out mostly clean. Top should be set and just beginning to brown.
- Let it cool for at least 15–20 minutes before serving so the custard finishes setting. Serve warm, at room temperature, or chilled.
Quick tip: If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
- Drizzle a little warmed caramel or a splash of bourbon caramel sauce for grown-up sweetness.
- For a Southern-style meal, serve it as the sweet finish to a potluck-style supper — it pairs nicely with roasted or fried mains like Grandma’s Southern-style chicken ‘n’ dumplings.
- Garnish with fresh mint, thinly sliced almonds, or a sprinkle of cinnamon for presentation.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container or covered dish for up to 4 days. Allow the pudding to cool to room temperature before covering to avoid condensation.
- Reheating: Warm individual portions in the microwave for 20–40 seconds, or reheat the whole dish in a 325°F oven for 10–15 minutes until warmed through. Cover with foil to prevent over-browning.
- Freezing: Fully baked pudding freezes well up to 2 months. Wrap tightly with plastic wrap and foil, thaw overnight in the fridge, then reheat gently. Avoid freezing raw custard — texture can be compromised.
Food safety note: Don’t leave the pudding at room temperature for more than 2 hours; refrigerate promptly.
Pro chef tips
- Peeling peaches: For quick peeling, blanch peaches in boiling water for 30–60 seconds, then plunge into an ice bath; skins should slip off easily.
- Even slices: Cut peaches into uniform slices (about 1/4–1/2 inch) so they cook evenly.
- Avoid a soggy bottom: Tossing peaches with the flour helps absorb excess juice as it bakes. If your peaches are overly juicy, reduce the added sugar by 2–3 tablespoons.
- Custard check: The pudding should be set around the edges and slightly jiggly in the middle — it will firm up while cooling. A knife test near the center should come out mostly clean.
- Use room-temperature eggs and milk for a smoother custard that mixes evenly.
Creative twists
- Berry-boosted: Add 1 cup of fresh blueberries or raspberries for a peach-berry combo.
- Brown-sugar pecan top: Replace 1/4 cup of sugar with brown sugar and sprinkle chopped pecans on top before baking.
- Boozy peach pudding: Stir 1–2 tablespoons of bourbon or dark rum into the custard for caramel notes.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Vegan-ish: Swap eggs with a flax “egg” (2 tbsp ground flax + 6 tbsp water, chilled) and use plant milk and vegan butter; texture will be slightly different but still lovely.
Your questions answered
Q: Can I use canned peaches instead of fresh?
A: Yes — drain them well first to avoid excess liquid. Reduce the added sugar if the canned peaches are in syrup. Baking time may be slightly shorter, so start checking at 30–35 minutes.
Q: How do I know when the pudding is done?
A: Edges should be set and lightly golden. The center should not be runny; a knife inserted near the center should come out mostly clean. The pudding will firm as it cools.
Q: Can I make this ahead for a party?
A: Yes. You can bake it earlier in the day and reheat before serving. Alternatively, assemble it and refrigerate for a few hours before baking; add a few extra minutes to the bake time if you start chilled.
Q: What pan should I use?
A: An 8×8-inch or 9-inch square dish is ideal. A similarly sized round or oval casserole will also work; adjust baking time slightly if your dish is much deeper or shallower.
Conclusion
For more inspiration and variations on Tennessee Peach Pudding, take a look at this classic Peach Pudding – Tennessee Peach Pudding recipe photo by Taste of Home, compare a slightly different take at Tennessee Peach Pudding – Rave About Food, or explore another home-style version with tips at Tennessee Peach Pudding – Insanely Good.
Tennessee Peach Pudding
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch or 9-inch baking dish with butter or nonstick spray.
- In a large bowl, toss the sliced peaches with the sugar, flour, cinnamon, nutmeg, and salt until the fruit is evenly coated.
- In a separate bowl, whisk together the milk, eggs, vanilla, and melted butter until smooth and homogenous.
- Pour the egg mixture over the peach mixture and gently stir to combine.
- Transfer everything into the prepared baking dish and spread evenly.
- Bake for 40–45 minutes until the center is set and the top is lightly golden.
- Let it cool for at least 15–20 minutes before serving.
