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Nutty Pear and Raisin Breakfast Pudding
Recipes
Ingredients:
– 2 pears, peeled, cored and chopped
– 1/4 cup chopped pecans
– 1/4 cup seedless raisins
– 1 tablespoon Real California butter
– 3 tablespoons firmly packed brown sugar
– 1 tablespoon fresh lemon juice
– 1 tablespoon ground cinnamon
– 1 teaspoon vanilla extract
– 2 1/2 cups nonfat Real California milk
– 1/2 cup regular cream of wheat cereal
– 1 egg, beaten
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Directions:
In heavy saucepan, cook pears, pecans and raisins in butter 2 to 3 minutes or until tender. Stir in sugar, lemon juice, cinnamon and vanilla; remove to bowl. Set aside. Pour milk into saucepan. Cover and heat over medium-low heat until almost boiling. Gradually stir cereal into hot milk. Cook, stirring constantly, about 6 minutes or until thickened. Stir about 1/4 cup hot cereal into beaten egg. Gradually stir in about 1/2 cup more cereal into egg. Add egg mixture to saucepan with remaining cereal. Cook and stir over low heat about 3 minutes. Add pear mixture; heat through. Garnish with additional chopped pecans and sprinkle of ground cinnamon, if desired.Makes 6 servingsVariation: Spoon into serving dish and top with milk or a teaspoon of butter. Can be served hot or cold.Nutritional Information Per Serving:
190 Calories (28% from fat)
30 grams carbohydrates
87 milligrams sodium
157.3 milligrams calcium
5.6 grams protein
42.3 milligrams cholesterol
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.