Baked Barley Pudding Recipe

5 1 1
Baked Barley Pudding Recipe
Baked Barley Pudding Recipe photo by Taste of Home
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Baked Barley Pudding Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 1-1/4 cups water
  • 1/2 cup uncooked medium pearl barley
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup golden raisins
  • 1/4 teaspoon ground cinnamon

Directions

In a 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. 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. Yield: 8 servings.
Editor's Note: Pudding will appear layered when baked.
Originally published as Baked Barley Pudding in Country Woman May/June 2002, p29

Nutritional Facts

1 each: 280 calories, 14g fat (9g saturated fat), 102mg cholesterol, 133mg sodium, 33g carbohydrate (22g sugars, 2g fiber), 6g protein.

  • 1-1/4 cups water
  • 1/2 cup uncooked medium pearl barley
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup golden raisins
  • 1/4 teaspoon ground cinnamon
  1. In a 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.
  2. Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. 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. Yield: 8 servings.
Editor's Note: Pudding will appear layered when baked.
Originally published as Baked Barley Pudding in Country Woman May/June 2002, p29

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Chorizorro User ID: 6645755 34793
Reviewed Apr. 17, 2012

"nailed it..perfect alternative to rice. great when warm for breakfast"

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