Kasha breakfast pudding recipe

Kasha Breakfast Pudding recipe

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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.
Looking for a hearty and nutritious breakfast option? Look no further than this delicious Kasha breakfast pudding recipe. Made with wholesome ingredients like buckwheat groats, milk, and a touch of sweetness, this pudding is not only satisfying but also packed with essential nutrients to kickstart your day. The creamy texture and nutty flavor of kasha make it a perfect base for this easy-to-make breakfast dish. Whether you're a fan of traditional breakfasts or looking to try something new, this recipe is sure to become a favorite.

Keywords: Kasha, breakfast pudding, nutritious, buckwheat groats, creamy texture

Kasha breakfast pudding recipe details

Kasha breakfast pudding recipe, recipe Rating: 4.6
Number of votes:109

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

Instructions:

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.

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