OATMEAL CUSTARD
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This recipe was posted in a September 1997 edition of the Houston Chronicle. It came from Brennan's Restaurant in Houston, which is currently being restored after being destroyed in a fire during Hurricane Ike. This delightful recipe turns your familiar breakfast oatmeal into a rich and creamy dessert! Raspberries and blackberries are used here but you could probably use strawberries or blueberries too.
Provided by loof751
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs well. Mix beaten eggs, milk and cream well, fully incorporating eggs into the mixture.
- Combine the egg mixture with the brown sugar, cinnamon, oatmeal, vanilla, and berries. Stir until lightly mixed.
- Spray 8 1-cup ramekins with nonstick cooking spray. Fill each to within 1/4 inch of the top. Set ramekins in a baking pan and fill with water to 3/4 inch of the top of the ramekins.
- Bake at 350 degrees, covered, for 1 hour.
- Serve warm, topped with whipped cream and berries.
Nutrition Facts : Calories 329.9, Fat 14.1, SaturatedFat 7.4, Cholesterol 153.2, Sodium 136.1, Carbohydrate 44.2, Fiber 2.4, Sugar 31.2, Protein 8
SUNDAY MORNING OATMEAL
Steps:
- Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened. Off the heat, stir in the banana, cherries, and raisins. Place the lid on the pot and allow to sit for 2 minutes. Serve hot with maple syrup or brown sugar and extra milk.
Nutrition Facts : Calories 299 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 9 milligrams, Sodium 283 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 8 grams, Sugar 29 grams
BAKED OATMEAL
A baked oatmeal from heaven. The maple syrup and roasted cinnamon do wonders for an already great recipe! Enjoy.
Provided by joshllorio
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Mix oats, brown sugar, cinnamon, baking powder, and salt together in a bowl. Beat in milk, butter, maple syrup, eggs, and vanilla extract; fold in cranberries. Spread mixture into the prepared baking dish.
- Bake in the preheated oven until bubbling, about 40 minutes.
Nutrition Facts : Calories 343.7 calories, Carbohydrate 46 g, Cholesterol 79.4 mg, Fat 15.4 g, Fiber 3.6 g, Protein 6.7 g, SaturatedFat 8.4 g, Sodium 531 mg, Sugar 23.5 g
BAKED CUSTARD
I first made this baked custard recipe as a teenager and still enjoy it as a winter warm-up. My dad says it's the best custard he's ever eaten! - Deb Brass, Cedar Falls, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.
Nutrition Facts : Calories 208 calories, Fat 7g fat (3g saturated fat), Cholesterol 156mg cholesterol, Sodium 292mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 8g protein.
BREAKFAST OATMEAL CUSTARD
Low calorie, low fat, filling breakfast custard that you can make-ahead for the week. 60 minutes prep time is because the steel cut oats take so long to cook. I usually place two bars in a bowl, microwave them for about 2 minutes, break them up with a spoon and top with vanilla soy milk, but I'm sure it would be equally good with cream, regular milk or perhaps even yogurt. I especially like it because it provides protein and carb in one bowl.
Provided by Cook4Three
Categories Breakfast
Time 2h
Yield 10 Bars, 5 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to a boil in a medium to large sauce pan.
- Add Oats, stirring while boiling until water becomes cloudy and a little thickened.
- Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes.
- Let oatmeal cool to room temperature.
- Preheat oven to 350 degrees.
- Add remaining ingredients to pot.
- Stir well to ensure all ingredients are evenly distributed.
- Spray a 9 x 12 pan with non-stick cooking spray.
- Pour ingredients of pot into sprayed baking pan.
- Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch.
- Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up.
- Once cool enough to handle, slice the custard into 10 even pieces.
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12 DELICIOUS OATMEAL RECIPES - THE SPRUCE EATS
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Occupation Food Writer And Cookbook AuthorPublished 2009-03-17Estimated Reading Time 5 mins
- Steel-Cut Oatmeal. Whole grain steel-cut oatmeal has a heartier texture than rolled oatmeal, which means it can stand up to a long cooking time—like overnight in the slow cooker.
- Chocolate-Covered Banana Overnight Oats. If you'd like to enjoy oatmeal, but the weather is too warm for a hot breakfast, try making overnight oats. They don't require any cooking and can be served cold.
- Carrot Cake Oatmeal. Fans of carrot cake will love this oatmeal recipe, featuring similar ingredients and flavors. Shredded carrots are cooked along with oats, vanilla, cinnamon, and raisins, and the warm, creamy mixture is sweetened with brown sugar.
- Instant Pot Oatmeal. An Instant Pot or other electric pressure cooker not only shaves a ton of time when cooking steel-cut oats, but also eliminates the need to watch the pot to make sure the oatmeal isn't bubbling over.
- Savory Oatmeal. If something sweet first thing in the morning isn't for you, try this easy-to-make, hearty bowl of savory oatmeal. Quick-cook oats are boiled on the stovetop for just a few minutes along with scallions and butter and then topped with some warm heavy cream.
- Overnight Pumpkin Pie Oatmeal. The ideal autumnal treat, this overnight pumpkin pie oatmeal is simple to make and a great use for leftover pumpkin puree.
- Homemade Instant Oatmeal. Store-bought instant oatmeal is surely convenient, but it can also be loaded with sugar, artificial flavors, and preservatives.
- Warm Gingerbread Oatmeal. Your family may be expecting cookies when the aroma of this breakfast wafts through the house, but once they taste this warm gingerbread oatmeal, they will not be disappointed.
- Crockpot Apple Oatmeal With Dates and Walnuts. This crockpot oatmeal recipe is chock-full of flavor and texture, but you can add even more by toasting the steel-cut oats in the oven beforehand.
- Overnight Chia Seed Oatmeal. This combination of old-fashioned oats, chia seeds, cinnamon, dried cherries, Greek yogurt, maple syrup, and vanilla sits overnight in the fridge, allowing the flavors to meld with each other and the oatmeal to turn nice and creamy.
BRENNAN’S OATMEAL CUSTARD - COPYKAT RECIPES
From copykat.com
5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 438 per serving
- Mix eggs, milk, and cream. Strain to fully incorporate egg into mixture, discard any residue. Combine egg mixture with brown sugar, cinnamon, oatmeal, vanilla, and berries.
- Stir lightly until mixed. Butter 8 ramekins that hold at least 1 cup each, or spray with nonstick cooking spray. Preheat the oven to 350 degrees. Fill ramekins to within 1/4 inch from the top.
- Set in baking pan and fill the pan with water to within 3/4 inch of the top of ramekins. Bake, covered, 1 hour. Remove water from the bath. Serve warm, garnished with berries and a dollop of whipped cream.
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