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Caramel Peach Pudding

Caramel Peach Pudding

This pudding has the texture of bread pudding and a rich, caramel flavor. Best made with firm, ripe peaches, it is great on its own, or served with a scoop of ice cream or a drizzle of Crème Fraîche.

Serves 6-8.


Peaches and Batter:

  • 7 c fresh peaches (7-8 medium), peeled and sliced
  • 1 c dark brown sugar, packed
  • 1 stick (8 Tbsp) unsalted butter at room temperature
  • 1 c evaporated milk
  • 2 tsp vanilla
  • 4 tsp spiced rum
  • 1 c all purpose unbleached flour
  • 1 c whole wheat flour
  • 1/2 tsp salt (omit if using salted butter)
  • 2 tsp baking powder


  • 1 c white sugar
  • 1/4 tsp salt
  • 2 Tbsp corn starch
  • 2 c boiling water


Peaches and Batter:

  1. Preheat oven to 325 degrees F and generously butter a 13 x 9 x 2 inch baking dish.
  2. Spread the peaches evenly in the bottom of the prepared baking dish.
  3. In a large bowl, cream the brown sugar and butter until thick and smooth.
  4. In a small bowl or beaker, blend the evaporated milk, vanilla and rum.
  5. In a medium bowl, whisk together the unbleached flour, whole wheat flour, salt, and baking powder.
  6. Add about a third of the flour mixture to the creamed sugar and butter. Blend until incorporated. Add a third of the milk mixture and blend until smooth. Repeat alternating dry and wet ingredients until you have a uniform batter.
  7. Spoon the batter on top of the peaches and spread evenly.

Topping, Baking and Serving:

  1. Sift the sugar, salt, and corn starch into a bowl. Blend well.
  2. Sprinkle the sugar mixture evenly on top of the batter. Pour the boiling water on top of the sugar mixture.
  3. Carefully transfer the baking dish to a large baking sheet to catch any drips. Bake in center of the oven for 50-60 minutes, or until the peaches are bubbly and the top is crisp.
  4. Cool at least 45 minutes. Serve warm or cold. If desired, drizzle with Creme Fraiche, Mexican Crema, or yogurt. Also good with vanilla ice cream!

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