Tuesday, December 3, 2013

Baked Oatmeal Pudding with Cinnamon-Sugar Topping

You know I like oatmeal, so an oatmeal pudding with cinnamon-sugar topping sounded just fantastic. With all the eggs and milk and raisins and oats, it sounded like it'd be a nice change for breakfast AND serve as dessert. That's a win, right?

Baked Oatmeal Pudding with Cinnamon-Sugar Topping
from Cooking Club, Winter 2014
click to print

4 c water
2 c old-fashioned oats
1/2 c raisins
3/4 tsp ground cinnamon, divided
2 c low-fat milk (2%)
4 eggs
2/3 c pure maple syrup
1 tsp vanilla extract
1 tbsp sugar
2 c heavy whipping cream, if desired

Bring water, oats, raisins and 1/2 teaspoon of the cinnamon to a boil in medium saucepan over medium-high heat, stirring frequently.

I didn't actually let the oats come to a boil. Once a simmer was reached, it was maintained.

Reduce heat to low; simmer 6 to 10 minutes or until oatmeal mixture is thickened and soft, stirring frequently.

Even without coming to a boil earlier, my oats were thick after 6 minutes.

Remove from heat; let stand until lukewarm, about 20 to 30 minutes.

Stir in milk until blended.

Add eggs one at a time, stirring well after each addition.

Stir in maple syrup and vanilla.

Coat 13x9-inch (3-quart) shallow glass or ceramic baking dish with cooking spray. Add oatmeal mixture. Cover and refrigerate overnight.

Mine went into the refrigerator and came out 47 hours later.

Heat oven to 350°F.

Combine sugar and remaining 1/4 teaspoon cinnamon in small cup.

Sprinkle cinnamon-sugar over top of oatmeal mixture.

Bake, uncovered, 1 hour 10 minutes to 1 hour 15 minutes or until oatmeal mixture is set, edges are golden brown and knife inserted in center comes out moist but clean.

One hour and 19 minutes and mine was done. Maybe sprinkling the cinnamon-sugar directly against the edges of the dish would prevent it from migrating like the sheets on my bed as I sleep.

Let stand 10 minutes before serving. Serve with cream, if desired.

The pudding was okay, but man, it was so wet. I couldn't get past the wetness, it was so much like eating a slice of wet bread. It's possible that was due to the extra 23 hours mine sat in the refrigerator. I think I used whole milk but you'd think that would make it thicker and less wet; still though, it's another variable. Regardless, I'm not a fan of this one, though it was easy to put together. Maybe one day I'll cut the recipe in half and execute the entire thing in one day and find out what's what for real.

  • old-fashioned oats: $0.47
  • raisins: $0.82
  • milk: $0.50
  • eggs: $1.90
  • maple syrup: $2.64
  • vanilla extract: $0.08
  • sugar: $0.06
Total: $6.47 or about $0.81 for each of 8 giant servings