Kasha breakfast pudding

Kasha Breakfast Pudding

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Kasha breakfast pudding is a delicious and nutritious way to start your day. Made with hearty buckwheat groats, this creamy and satisfying pudding is packed with fiber and protein. It is a versatile recipe that can be customized with your favorite toppings and flavors, making it a perfect choice for breakfast or a healthy snack. The combination of warm kasha, sweetened with honey or maple syrup, and topped with fresh fruits or nuts, creates a balanced and flavorful dish.

Keywords: kasha, breakfast, pudding, buckwheat groats, fiber, protein.

Kasha breakfast pudding details

Kasha breakfast pudding, recipe Rating: 4.5
Number of votes:102

Kasha is Russian for cooked buckwheat. Considered a staple of Russian cookery, it is a very versatile grain and can be cooked in a variety of ways.

Chef Nita Moccia was introduced to Kasha “Pudding” while living in Western Massachusetts. She was presented with a simple dish of cooked Kasha with egg, milk, and sugar. This dish was baked and served warm; not really a pudding, but more like a custard. She started to experiment and came up with yet another variation of an old traditional dish. The dried cranberries really complement the dish, and served at breakfast during the winter. This breakfast pudding will fuel one’s body for hours of play in deep Vermont snows.

Ingredients:

9 cups milk

1-1/2 cups buckwheat groats

1/4 cup dark brown sugar

1 Tablespoon cinnamon

1 teaspoon ginger

1-1/2 teaspoons nutmeg

1/2 teaspoon kosher salt

6 Tablespoons melted butter

3 Granny Smith apples – peeled, seeded, and chopped

1/2 cup golden raisins

1/2 cup dark raisins

1/2 cup dried apricots, chopped

1/2 cup dried cranberries

6 eggs, beaten

Heat to a boil the milk, buckwheat groats, dark brown sugar, cinnamon, ginger, nutmeg, and kosher salt and boil for 1 minute. Add butter and fruit. Gradually blend in the beaten eggs. Ladle into individual baking dishes or custard cups. Place in a bain-marie (water bath) and bake at 325 degrees for 30 to 40 minutes until set or when a knife inserted near the edge of the cup comes out clean.

Serves: 12