Breakfast Rice Pudding
|Source:||Julie Zak of The White Gull Inn in Fish Creek, Door County, Wisconsin|
|URL - Link:||www.whitegullinn.com|
Jazz up your family breakfast with this delicious rice pudding treat. Read more about the source, The White Gull Inn, in the Crumbs blog.
|Cook Time:||25-30 minutes (plus prep time)|
|Number of Servings:||6|
|Ingredients:||4 cups cooked basmati rice
1 lb. frozen peaches, thawed and coarsely chopped
1 cup pitted, frozen tart cherries, thawed and drained
1 cup heavy whipping cream
1/2 cup brown sugar, divided
1/4 cup rolled oats
1/4 cup shredded, sweetened coconut
1/4 cup chopped pecans
1/4 cup (1/2 stick) butter, melted
|Directions:||1. Preheat oven to 375 degrees. Spray a 1 1/2-quart casserole dish with non-stick cooking spray.
2. Combine rice, peaches, cherries, whipping cream and 1/4 cup of the brown sugar in a large bowl. Spoon mixture into prepared dish.
3. In a small bowl, mix remaining 1/4 cup brown sugar, rolled oats, coconut, pecans and melted butter; sprinkle over rice mixture. Bake uncovered 25-30 minutes, or until top is golden brown.