Easy Peach Pudding Recipe

Nothing beats a warm, peach pudding with a hint of cinnamon. Similar to peach cobbler, peach pudding is a hearty dessert that encompasses the freshness of peaches along with the decadence of a bread-like pudding. This dish has been a favorite for many generations, and for good reason — it tastes amazing! This easy peach pudding recipe, which was created by Catherine Brookes of Blue Sky Eating, is made with a base of flour, eggs, milk, butter, and sugar. It also includes a brown sugar and cinnamon syrup, which helps round out the combination of flavors in this mouth-watering dessert.

Brookes describes the flavor of the peaches and cinnamon in this recipe as a "classic combination that you can't go wrong with." "The warm spice goes great with the sweetness of the fruit," she explains. Just in time for autumn, this peach pudding recipe is sure to impress family and friends as you gather around the table to enjoy good food and even better desserts.

Gather the ingredients to make easy peach pudding

Before you can start making this peach pudding, you'll want to make sure that you have the right ingredients. Naturally, peaches are the star of this dish, so you'll need to have some fresh ones on hand. Additionally, you'll need some white granulated sugar, brown sugar, softened butter, baking powder, and eggs. You will also need all-purpose flour, which Brookes notes that you could replace with gluten free all-purpose flour. Finally, you'll need some cinnamon, water, and milk, and you can easily sub a non-dairy option if you'd like.

Preheat the oven and prep the peaches

The first thing you'll need to do is preheat the oven to 350 F. While it's heating up, you can get started on peeling the peaches. Peeling peaches can sometimes be a difficult task, but this doesn't have to be the case. To make them easier to peel, submerge the whole peaches into boiling water for 30 seconds and then transfer them to a bowl of ice water for 30 seconds. Now, peeling them should be much easier! After you get all the skin off, remove and discard the pits, then cut each peach into quarters. Finally, place all of the peaches into a baking dish and sprinkle 3 tablespoons of granulated sugar over them.

Make the pudding

While the peaches are waiting in the baking dish, you can make the pudding batter. Place ½ cup of the butter, 1 teaspoon of the cinnamon, the eggs, flour, baking powder, milk, and the remaining granulated sugar in a large mixing bowl. Use a whisk to stir the ingredients until they are thoroughly combined. As everything comes together, a thick, pudding-like batter will start to form. Once the ingredients are completely mixed together, set the bowl aside as you get to work on the next step, which is making the syrup.

Prepare the cinnamon and brown sugar syrup

Place the remaining butter into a small saucepan along with the cinnamon, brown sugar, and water.  Allow these ingredients to cook on a medium heat, stirring constantly until the butter melts. Brookes said that the sugar also needs to completely dissolve, but be careful not to burn it. Once everything is mixed well, turn the heat down to a simmer and cook for five minutes. Brookes also noted that the syrup will be pretty runny at first, but it will thicken up as it simmers.

Bake the peach pudding

Now it's time to put everything together. Grab the baking dish with the peaches and spoon the pudding evenly over the top of them, making sure that they're evenly covered. Then, drizzle about ⅓ of the cinnamon and brown sugar syrup over the pudding. Pop the dish into the oven and bake for 25 minutes. Pull the dish out and drizzle another ⅓ of the syrup over the top, then put it back in the oven and bake for another 20 to 35 minutes. Brookes explains that an easy way to know if the pudding is thoroughly cooked is to stick a skewer into the center and, if it comes out clean, it is ready. She added that if the pudding starts to become too brown, simply cover the dish loosely with foil as it finishes up in the oven.

Drizzle with the rest of the syrup, serve, and enjoy

Once the pudding is done baking, drizzle the remaining syrup over the top. You have several options as far as what to serve this pudding with that include, ice cream, yogurt, or whipped cream. Of course, you can always eat it without a topping and enjoy the yummy cinnamon and peach flavors all by themselves. Brookes also notes that this dish should keep well for about three days in the fridge, and you can always reheat portions in the microwave. If you love peaches and want a hearty, flavorful dessert to ease you into autumn, give this delicious peach pudding recipe a try!

Easy Peach Pudding Recipe
4.9 from 29 ratings
Similar to peach cobbler, peach pudding is a hearty dessert that encompasses the freshness of peaches along with the decadence of a bread-like pudding.
Prep Time
Cook Time
peach pudding in bowls
Total time: 55 minutes
  • 8 peaches
  • ½ cup + 3 tablespoons white granulated sugar, divided
  • ½ cup + 2 tablespoons softened butter, divided
  • 1 ½ teaspoons cinnamon, divided
  • 2 large eggs
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup milk
  • ¾ cup brown sugar
  • ⅔ cup water
Optional Ingredients
  • ice cream
  • yogurt
  • whipped cream
  1. Preheat the oven to 350 F.
  2. Peel the peaches. A tip to make removing the skin slightly easier is to submerge the peaches in a bowl of boiling water for approximately 30 seconds, then transfer them to a bowl of ice water for another 30 seconds.
  3. Slice the peaches into quarters and remove the pits. Then place them in the bottom of a large oven dish and sprinkle over 3 tablespoons of the white granulated sugar.
  4. Add the remaining white sugar, ½ cup of the butter, 1 teaspoon of the cinnamon, the eggs, flour, baking powder and milk to a large mixing bowl. Beat everything together with an electric hand whisk until well combined, thus forming the pudding mixture. Set aside.
  5. Add the brown sugar, remaining butter, remaining cinnamon and water to a small saucepan and heat on a medium setting, stirring constantly until the butter has completely melted, forming the syrup. Turn the heat down to a simmer and let it cook for another 5 minutes.
  6. Spoon the pudding mixture evenly over the top of the peaches, then drizzle ⅓ of the syrup over it.
  7. Bake for 25 minutes, then drizzle another ⅓ of the syrup over the pudding, and then return it to the oven. Bake for another 20 to 35 minutes or until the pudding layer is completely cooked through. If it starts to become a little too browned on the top, cover the dish loosely in foil.
  8. Once fully cooked, drizzle the last of the syrup over the pudding before serving. Serve with ice cream, yogurt, or whipped cream if desired.
Calories per Serving 572
Total Fat 22.0 g
Saturated Fat 13.0 g
Trans Fat 0.8 g
Cholesterol 113.9 mg
Total Carbohydrates 89.5 g
Dietary Fiber 4.4 g
Total Sugars 58.3 g
Sodium 158.8 mg
Protein 8.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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