I wait all year for peach season just so I can make my peach pudding, boos. It’s got all the flavors of a serious peach cobbler, but layered up like a Southern pudding with spiced peaches, creamy cheesecake-like filling, Biscoff cookies, and plenty of brown butter caramel. Fresh peaches really make this peach pudding the talk of the cookout, so grab ’em at your local farmer’s market if you can. And don’t skimp on the vanilla ice cream on the side!
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How to Make Peach Pudding
These step-by-step photos show how to make pudding with peaches, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → No-Bake Peach Pudding Recipe
1. Cook the peaches, sugars, lemon juice, vanilla, and spices until thickened
Stir in the cornstarch slurry and let the mixture cool completely before assembling.
2. Beat the cream cheese until smooth
Slowly mix in the sweetened condensed milk until the filling is silky.
PRO TIP: Peeling peaches is way easier if you blanch them, boos. Drop them into boiling water for 30 to 60 seconds, transfer them to an ice bath, then use your fingers or a paring knife to slide the skins right off.
3. Add the vanilla to the cream cheese mixture
Mix just until combined.
4. Fold the whipped cream into the filling
Gently combine until the mixture is light, fluffy, and fully incorporated.
5. Brown the butter until fragrant
Stir in the brown sugar and cook until dissolved and bubbling.
6. Whisk in the heavy cream until smooth
Finish with the salt and vanilla, then let the caramel cool until warm but still pourable.
7. Arrange the Biscoff cookies in the dish
Cover the bottom with an even layer to start building the pudding.
8. Spread the cream filling over the cookies
Smooth it into an even layer.
9. Drizzle on the warm brown butter caramel
Top it with the cooled peach cobbler mixture.
10. Repeat the layers, ending with the cream filling on top
Chill your peach cobbler pudding before garnishing with peaches, caramel, and crushed Biscoff cookies.
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PRO TIP: Caramel sauce thickens as it cools, so warm it up before drizzling. A quick 10 to 15 seconds in the microwave or a couple of minutes in a saucepan over low heat is all you need.
Full Peach Pudding Recipe
Peach Pudding Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
For the Peaches
- 4 cups fresh peaches about 20 ounces peeled and chopped (or frozen, thawed)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Pudding
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
For the Brown Butter Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
To Assemble
- 1 8.8 oz package Biscoff cookies
- 1 –2 fresh peaches thinly sliced (optional, for layering)
Instructions
For the Peaches
- Add peaches, both sugars, lemon juice, vanilla, cinnamon, and nutmeg to a saucepan over medium heat.
- Cook for 5-7 minutes until peaches begin to soften and release juices.
- In a small bowl, whisk together cornstarch and water, then pour into the peaches. Stir and cook for another 2-3 minutes until the mixture thickens into a peach cobbler like filling.
- Remove from heat and allow to cool completely to room temperature.
For the Pudding
- In the bowl of your stand mixer, mix cream cheese until completely smooth.
- Slowly add in sweetened condensed milk and continue mixing until silky.
- Add vanilla extract and mix to combine.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until light, fluffy and fully combined.
For the Caramel Sauce
- In a medium saucepan, melt butter over medium heat and continue cooking until it turns golden brown and smells nutty.
- Stir in brown sugar and cook for 1-2 minutes until the sugar is dissolved and bubbling.
- Next, slowly whisk in heavy cream and continue cooking for another 2 minutes or so until smooth and slightly thickened.
- Remove from heat and stir in salt and vanilla extract.
- Allow to cool until warm but still pourable.
To Assemble
- In a trifle dish or 9×13 pan, begin layering with Biscoff cookies, then cream filling, light drizzle of caramel then peach cobbler mixture. Repeat until all ingredients are used up but end with the cream filling on top.
- Cover and refrigerate for 6 hours or better yet overnight.
- Before serving, garnish with peaches then drizzle with gently warmed up caramel sauce and top with crushed cookies.
Notes
How to Store
- Fridge: Cover the peach pudding tightly with plastic wrap or pop it in an airtight container. Keep it chilled for up to 3 days.
- Freezer: I don’t recommend freezing the fully assembled pudding, boos. But if you need to prep ahead, freeze just the peach filling or caramel sauce separately, then assemble fresh.
Nutrition
Recipe Tips
- Pick ripe peaches. You want fruit that smells sweet, has vibrant color, and gives just a little when you gently squeeze it. Hard peaches need a few more days on the counter.
- Let the peach mixture cool completely. Warm peaches will melt the pudding filling, so give them time to cool before assembling.
- Watch that caramel sauce closely. Brown butter can go from golden to burnt FAST, so keep stirring and pull it off the heat as soon as it smells nutty.
- Give your creamy peach pudding plenty of chill time. Six hours is the minimum, but overnight is even better. The cookies soften just enough and all those layers come together real good.
Recipe Help
Yes, boo. Thaw them completely and drain off any excess liquid before cooking.
Pop them in a paper bag on the counter for a day or two. If you wanna speed things up even more, add a banana or apple to the bag.
Cut it into small cubes and let it sit at room temp for 20 to 30 minutes. You can also microwave it in 10-second bursts at 30% power, checking after each one so it softens without melting.
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