Thursday, January 7, 2010

breakfast pudding

It's another cold, wet, grey day here in Texas. A perfect day for breakfast pudding. It's my newest recipe created because I was looking for a different way to make oatmeal. While I love a hearty bowl of oatmeal or an oatmeal smoothie or homemade granola sometimes you want something a little different.

I decided that I would make something along the lines of a baked rice pudding but use oatmeal as the base grain instead of cooked rice. It came out delicious and is our new winter favorite. Although it takes 45 minutes to bake the leftovers are delicious (I actually preferred this on the second day). It makes 6 generous servings so it's perfect for a brunch or weekend breakfast with leftovers for during the week.

Baked Oatmeal Pudding

4 C. milk
1/4 C. turbinado sugar
2 T. butter
1/2 t. sea salt
1 egg
1/2 t. apple pie spice
2 C. rolled oats
1 cored, peeled apple, chopped
1/2 C. chopped walnuts
1/2 C. raisins (or cranberries if you prefer)
1/2 C. ground flax seed
2 T. sesame seeds

preheat oven to 350
in a large sauce pan combine milk, sugar, butter and salt
bring to just under a boil until sugar is dissolved and butter is melted
in a cup beat the egg
slowly add milk 1 T. at a time until egg is warmed (this will prevent curdling)
add egg and remaining ingredients to milk mixture, stirring together
pour into greased 2 quart baking dish
cover dish and place in oven for 45 minutes
remove from oven, uncover and let set for 10 minutes
cut and serve drizzled with maple syrup


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