- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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)
Directions
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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