Breakfast Millet Pudding Recipes

BREAKFAST BREAD PUDDING

Breakfast Bread Pudding image

Provided by Ina Garten

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

5 extra-large whole eggs
2 extra-large egg yolks
2 1/2 cups half-and-half
1/3 cup honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons orange zest (2 oranges)
1/2 teaspoon kosher salt
Brioche loaf
1/2 cup golden raisins
Maple syrup, to serve

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

COCONUT MILLET PUDDING

Coconut Millet Pudding image

Found this on my package of Arrowhead Mills whole millet. Very good!!! If you're not into sweets you can reduce the amount of honey like I did. Millet is the only grain that retains it's alkaline nature when cooked. It's very easy to digest and contains no gluten, so good if you're allergic to wheat and gluten. Millet also contains the amino acid lysine, which is missing in wheat and other grains.

Provided by Yogi8

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup whole millet
3 cups soymilk (or milk)
1/2 cup honey
1 cup coconut flakes (unsweetened)
1 teaspoon sea salt (optional)
1 teaspoon vanilla extract

Steps:

Heat milk in a large saucepan, slowly, until scalded.
Add remaining ingredients to milk then pour into a oiled oven casserole dish.
Bake at 350F for 1 to 1 1/2 hours till millet is tender.
Serve hot or cold.
Can be topped with preserves or whipping cream.
Note: if it becomes too dry, more milk may be added.

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