Prep 15 mins
Cook 40 mins
Creamy pudding with a hint of nutmeg for Breakfast. The taste of this kinda reminds me of rice pudding but with a texture kinda of cooked a cream of wheat pudding. I found this recipe in The Breakfast Book. When I made this recipe I had to make it in 2 batches due to my food processor being so small, so I mixed everything in a bowl before pouring into my baking dish. I did also add a scoop of vanilla protein powder. When I pulled this from the oven 40 minutes later this was like soup so I quickly mixed in 1/2 cup flour which did the trick and made this like a pudding. Next time I'll add the flour right from the start.
- Preheat the oven to 325.
- Butter a 1 1/2-quart baking or souffle dish.
- You can use a food processor or electric mixer; or mix briskly by hand. Put the cottage cheese, oatmeal, eggs, milk, sugar, nutmeg, and salt in a processor or mixing bowl. Process or mix until the mixture is smooth.
- Spoon into the buttered dish and bake for about 40 minutes, or until the edges are golden and set. Serve hot or cold, with milk or cream.