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Baked Barley Pudding

 Baked Barley Pudding
My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.
8 ServingsPrep: 35 min. Bake: 30 min.


  • 1-1/4 cups water
  • 1/2 cup uncooked medium pearl barley
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup golden raisins
  • 1/4 teaspoon ground cinnamon


  • In a large saucepan, bring water to a boil. Stir in barley and salt.
  • Reduce heat; simmer, uncovered, for 15 minutes, stirring
  • occasionally. Add milk; cook over medium-low heat for 10 minutes or
  • until barley is almost tender, stirring frequently. In a bowl, whisk
  • the cream, sugar, eggs and vanilla; gradually stir into the barley
  • mixture.
  • Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins
  • and cinnamon. Place custard cups in two 9-in. square baking pans.
  • Fill both pans with boiling water to a depth of 1 in. Bake,
  • uncovered, at 350° for 30-35 minutes or until a knife inserted
  • near the center comes out clean. Store in the refrigerator. Yield: 8
  • servings.

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Baked Barley Pudding (continued)

Editor's Note: Pudding will appear layered when baked.
Nutritional Facts: 1 serving (1 each) equals 280 calories, 14 g fat (9 g saturated fat), 102 mg cholesterol, 133 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.