February 21, 2017

Breakfast Pudding

Posted by: Jennifer

Breakfast Pudding

Yield: 6-8 servings.

Good all year with any seasonal fruit!


3 cups milk
1/2 c cream of wheat
1/3 cup sugar
2 eggs
2 teaspoons almond extract


Stir milk and cream of wheat with whisk over medium heat until thick.
Add sugar and stir to dissolve.
Add eggs and stir thoroughly.
Add almond extract and remove from heat.
Pour into 6-8 dessert dishes.
Can top with fruit or preserves to serve.

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