Peach Breakfast Pudding
A warm, fruity peach breakfast pudding featuring tender peaches and a sweet oat and flour topping, perfect for a comforting morning treat or brunch.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the flour, salt, and baking powder.
- In a small bowl, combine the brown sugar, shortening, and vanilla; mix well.
- Add the sugar and shortening mixture to the flour mixture and stir until combined.
- Grease a square cake pan.
- Place 1 1/2 cups canned peaches in the prepared pan.
- Sprinkle lemon juice over the peaches.
- Sprinkle the flour mixture evenly over the peaches.
- Bake in the preheated oven for 25 minutes or until golden.
Tips & Substitutions
For a richer flavor, consider using fresh peaches when in season. If you don't have brown sugar, substitute with white sugar mixed with a little molasses for a similar taste. You can replace shortening with coconut oil or unsalted butter for a different texture. Adding a pinch of cinnamon can enhance the flavor profile. This recipe can be adapted for vegan recipes by using a plant-based shortening.
Serving Suggestions
Serve the Peach Breakfast Pudding warm, topped with a dollop of whipped cream or vanilla yogurt for added creaminess. It pairs beautifully with a side of fresh fruit or a light salad, such as Dottie'S Cranberry Souffle Salad, to balance the sweetness. Drizzle with honey or maple syrup for extra indulgence.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 10 minutes for a more even warmth and to keep the texture crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Breakfast Pudding contains roughly 590 calories, with 12g protein, 84g carbohydrates, and 26g fat. It is an excellent source of iron (129% of the Daily Value), vitamin A (77% of the Daily Value), and calcium (46% of the Daily Value). Note that it is relatively high in sodium, at 2133mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well to avoid excess moisture. Adjust the baking time slightly, as frozen peaches may release more liquid while baking.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend or almond flour. This will keep the pudding delicious while accommodating gluten-free dietary needs. Just be sure to check the other ingredients for gluten content.
Can I make this pudding ahead of time?
Yes, you can prepare the components in advance. Mix the dry ingredients and store them in an airtight container. Prepare the peaches and store them separately. Assemble everything and bake it fresh when you're ready to serve for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).