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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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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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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.

Mineral Specimen 3810 Tennessee Pudding Stone from Eastern Tennessee

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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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.

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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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In a separate bowl, mix together the sugar, flour, baking powder, and salt. Slowly stir in the milk to the dry ingredients. Pour the mixture into the melted butter in the baking dish. Arrange the sliced peaches over the top of the mixture. Bake for 45-60 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes before.

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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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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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Watch our quick video to learn how to make Tennessee Peach Pudding. View (and save!) the full recipe for Tennessee Peach Pudding right this way. Originally Published: July 06, 2017.

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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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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.

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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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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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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.

Large Pudding Stone, Tennessee, 388.8 Grams, 13.71 Ounces, 0.86 pound

Step 2. Combine flour, remaining ½ cup sugar, baking powder, cinnamon and salt in a large bowl. Stir in evaporated milk just until moistened. Add peaches; stir until coated. Spread into 8-inch-square baking pan sprayed with nonstick cooking spray. Pour sugar mixture over batter.