Morning Boost Breakfast Pudding Recipes

MOM'S FARINA BREAKFAST PUDDING

Steps:

• Mix farina, sugar and salt.
• In a saucepan, bring milk to a boil then briskly stir in farina mixture.
• Lower heat, cooking and stirring constantly for 3 minutes.
• Add butter, then remove from heat and sir in eggs and vanilla.
• (Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
• Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.

MORNING BREAD PUDDING

Steps:

• Place bread cubes, apple and raisins in a microwave-safe 2-cup bowl coated with cooking spray. In another bowl, whisk together the remaining ingredients; pour over bread mixture. Microwave, uncovered, on high for 2 minutes or until mixture puffs and bubbles around the edges.

KASHA BREAKFAST PUDDING

Steps:

• In large saucepan, combine milk, buckwheat groats, brown sugar, cinnamon, ginger, nutmeg, and kosher salt.
• Bring to boil and cook for 1 minute.
• Add butter and fruit.
• Gradually blend in the beaten eggs taking care not to'cook' eggs.
• Ladle into greased individual baking dishes or custard cups.
• Place in a water bath (can use deep baking pan filled with 2-3" hot water).
• Bake at 325F for 30-40 minutes until set or when a knife inserted near the edge of the cup comes out clean.

BUCKWHEAT BREAKFAST PUDDING

Steps:

• Bring milk to a boil in a 2 quart saucepan, stirring to prevent burning.
• Gradually stir in salt and buckwheat (to prevent lumps).
• Reduce heat to low, cover and simmer for 10 minutes. Keep an eye on it to make sure it doesn't boil over. You may need to tilt the lid a bit to release some steam.
• While the buckwheat is cooking, beat the eggs and chop the walnuts.
• After the buckwheat is cooked, remove it from the heat and stir in vanilla and xylitol (or other sweetener).
• Gradually stir in the eggs, stirring quickly to prevent them from cooking on top of the buckwheat.
• Gently stir in walnuts and blueberries (or other fruit).

APPLE 'N' OATS BREAKFAST PUDDING

Steps:

• Preheat oven to 350. Lightly coat a 1 quart baking dish with oil spray.
• Combine the milk, sugar, margarine or butter, cinnamon, and salt in a 2 quart saucepan. Cook, stirring constantly, over high heat for 4 minutes to scald the milk.
• Add the apple and the oats. Continue cooking on high for 1 minuted. Remove from heat and stir in the vanilla.
• Pour the mixture into the prepared baking dish. Bake for 15 minutes.
• Remove from the oven, stir thoroughly. Sprinkle the top with nutmeg. Return to the oven and bake for 15 more minutes.
• Serve warm with cream, if desired.

MORNING BOOST BREAKFAST PUDDING

Steps:

• Mix the seeds, craisins (I prefer applejuice sweetened), and cinnamon together and store in an airtight container.
• To use: Pour 2 tablespoons of the mixture into a bowl.
• Add 1/3 cup yoghurt of your choice. I prefer almond or coconut yoghurts but regular or greek yoghurts work just as nicely. If you prefer a creamier version, add almond milk, cream, water, or more yoghurt testing to find what quantity will create the consistency you want.