Baked Barley Pudding Recipe
- 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 vanilla extract
- 1/2 cup golden raisins
- 1/4 teaspoon ground cinnamon
- 1. 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.
- 2. 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.
Editor's Note: Pudding will appear layered when baked.
1 each: 280 calories, 14g fat (9g saturated fat), 102mg cholesterol, 133mg sodium, 33g carbohydrate (22g sugars, 2g fiber), 6g protein.
Reviews for Baked Barley Pudding
"nailed it..perfect alternative to rice. great when warm for breakfast"