Baked rice pudding with peaches made from scratch! If you enjoyed my Instant Pot Arroz con Leche, then this recipe is a must-try.
Rice pudding is a classic favorite although I’m always looking for ways to change it up. Peach compote is an excellent topping for rice pudding. I’m going to say that baked rice pudding with peaches is the ultimate fall and holiday dessert!
Everyone will love this dessert, as a matter of fact, it’s a proven fact that all grandparents love rice pudding. Some fresh whipped cream on top of this rice pudding with peaches would be lovely.
Although this recipe is completely made from scratch, believe it or not, it’s super easy to make.
Ingredients You’ll Need For Baked Rice Pudding With Peaches:
- Granulated Sugar
- Whole Milk
- Heavy Cream
- Vanilla Extract
- Ground Cinnamon
- Arborio Rice
- Salt
- Butter
- Brown Sugar
- Peaches, peeled and pitted
- Ground Nutmeg
How To Make Baked Rice Pudding With Peaches:
- Preheat the oven to 325 F.
- In a large bowl beat the eggs and sugar together.
- Pour in the milk and cream and mix well.
- Add the vanilla, cinnamon, and rice. Stir. Pour mixture into a 2 ½ quart casserole dish.
- Bake uncovered for 60 minutes.
- After 60 minutes take the dish out of the oven, stir well.
- Return stirred pudding to the oven and bake an additional 30-45 minutes. (While pudding is baking
make the Peach Compote) - The rice pudding is ready when it has started to thicken.
- Serve warm on its own or sprinkled with nutmeg and topped with Spiced Peach Compote.
- To make the peach compote, Put the butter and brown sugar into a small skillet over medium heat stirring until the butter has melted.
- Add in the peaches, cinnamon, and nutmeg and continue cooking for about 10 minutes.
Serve over creamy baked rice pudding.
Recipe Tips and Variations:
- Don’t have arborio rice? Use any short grain rice you prefer.
- Add some dried fruit like raisins and figs.
- Add more fresh fruit like blueberries and strawberries to the peach compote.
More Delicious Dessert Recipes You’ll Enjoy:
- Apple Slab Pie
- Scotcharoos
- Deep-Fried Oreos
- Carrot Sheet Cake with Cream Cheese Frosting
- Baked Chocolate Donuts
Baked Rice Pudding with Peaches
Servings: 8
Calories: 432kcal
A delicious creamy baked rice pudding topped off with a peach compote. Completely made from scratch.
Ingredients
- 3/4 cup granulated sugar
- 3 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 3/4 cup arborio rice
- 2 eggs
Peach Compote
- 3 tbsp butter
- 3 tbsp brown sugar
- 2 peaches
peeled, pitted, and diced
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Instructions
Rice Pudding
- Preheat the oven to 325 F.2. In a large bowl beat the eggs and sugar together.3. Pour in the milk and cream and mix well.4. Add the vanilla, cinnamon, and rice. Stir. Pour mixture into a 2 ½ quart casserole dish.5. Bake uncovered for 60 minutes. After 60 minutes take the dish out of the oven, stir well.6. Return stirred pudding to the oven and bake an additional 30-45 minutes. (While pudding is baking
make the Peach Compote)
Peach Compote
- Place the butter and brown sugar into a small skillet over medium heat stirring until the butter has melted.2. Add in the peaches, cinnamon, and nutmeg and continue cooking for about 10 minutes.
Serve over creamy baked rice pudding.
Notes
- Don’t have arborio rice? Use any short grain rice you prefer.
- Add some dried fruit like raisins and figs.
- Add more fresh fruit like blueberries and strawberries to the peach compote.
Nutrition
Calories: 432kcal | Carbohydrates: 48g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 103mg | Potassium: 266mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1084IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 1mg
Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!
rice pudding with peach compote does not say how many eggs to use???
So sorry about that Carol, it’s 2 eggs. I will adjust it momentarily.