Peach Bourbon Buttermilk Pudding
Tangy buttermilk pudding, fresh peaches, and toasted pecans. Summer in the South, in a bowl.
Peach Bourbon Buttermilk Pudding
Tangy buttermilk pudding, fresh peaches, and toasted pecans. Summer in the South, in a bowl.
The buttermilk pudding brings the tang; fresh peaches and toasted pecans bring the South. Whisk cold buttermilk and a splash of bourbon into Fancy Monkey Vanilla Pudding Mix and it's both the thickener and the flavor — a thick, cultured-tangy base. Chill, then crown it with ripe peach slices and toasted pecans. No cooking, no fuss: the tang cuts the sweetness and the bourbon hums underneath. Peach cobbler that learned some manners.
SERVINGS
4ACTIVE TIME
10 minFULL TIME
1 hr 10 minINGREDIENTS
Pudding
- 2 cups Cold buttermilk
- ½ cup Fancy Monkey Vanilla Pudding Mix
- 2 tsp Bourbon
- Pinch Ground cinnamon (optional)
To top
- 1 Ripe peach, sliced
- ¼ cup Toasted pecans, chopped
- Whipped cream (optional)
INSTRUCTIONS
- Whisk
Whisk the pudding mix and cinnamon in a bowl. Add the cold buttermilk and bourbon all at once and whisk for 2 full minutes until smooth and thickened. - Chill
Divide into bowls or jars and chill at least 1 hour until set. - Top
Just before serving, fan fresh peach slices over the top, sprinkle with toasted pecans, and add a dollop of whipped cream if you like.
TIPS
Use a ripe, fragrant peach — it's the star, so slice it just before serving so it stays bright. Toast the
pecans in a dry skillet for about five minutes; it's worth it. Make the pudding ahead and add the
peaches and pecans at the last minute so they stay fresh and crunchy. Want it warm and jammy?
Simmer the peaches with 3 Tbsp brown sugar, 1 Tbsp butter, and a pinch of cinnamon for 4–5 minutes,
stir in the bourbon off the heat, cool to just-warm, and spoon over the cold pudding. Non-alcoholic
version: skip the bourbon and add 1⁄2 tsp vanilla. For extra Southern points, serve over a split buttermilk
biscuit or a square of pound cake. Pudding keeps up to 3 days.
FAQ
Whisk vanilla pudding mix into cold buttermilk with a splash of bourbon, chill until set, then top with ripe peach slices and toasted pecans — no cooking.
Yes — leave out the bourbon or add a splash of vanilla instead; the peaches and buttermilk carry the flavor.
Buttermilk gives a Southern tang that balances the sweet peaches, like a peach-and-cream pie in pudding form.
Yes — thaw frozen peaches and pat dry, or drain canned peaches well so they don’t water down the pudding.
