Baked Whole Grain Fruity Custard

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  • 2 to 3 cups cold cooked grains, such as brown rice, barley, quinoa or millet, or a combination of grains
  • 4 large eggs, lightly beaten
  • 1/3 cup honey or maple syrup (optional)
  • 6 cups milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/3 teaspoon salt (optional)
  • 3/4 cup dried fruit
  • Chopped nuts or seeds, for garnish (optional)


Preheat oven to 350º F. Lightly grease a shallow 2 1/2-quart casserole pan. Gently spread cooked grains in the casserole dish.

In a large mixing bowl, whisk eggs, sweetener, milk, vanilla, cinnamon and salt. Fold in dried fruit and slowly pour custard on top of grains.

Place pan in a larger pan and fill the larger pan halfway up the sides of the dish with hot tap water. Bake until set, about 1 hour.

Allow to cool for at least 30 minutes, and serve warm, or chill overnight in the fridge and serve cold. If you like, garnish with chopped nuts or a sprinkle of sunflower seeds or pine nuts.

Special notes:

If you prefer, use soy or rice milk in place of cow’s milk. Because these products are generally sweeter than dairy, you may want to reduce the optional sweetener.

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