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    You are in: Home / Recipes / Kasha Breakfast Pudding Recipe
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    Kasha Breakfast Pudding

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    winkki's Note:

    A heritage recipe found online from The Inn on the Common Country Inn in Craftsbury Common, Vermont. A wonderful way to start your morning - creamy, fruity, and healthy, and an especially warm treat on a cold morning. The dried cranberries particularly lend a distinctive zing.

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    Units: US | Metric


    1. 1
      In large saucepan, combine milk, buckwheat groats, brown sugar, cinnamon, ginger, nutmeg, and kosher salt.
    2. 2
      Bring to boil and cook for 1 minute.
    3. 3
      Add butter and fruit.
    4. 4
      Gradually blend in the beaten eggs taking care not to'cook' eggs.
    5. 5
      Ladle into greased individual baking dishes or custard cups.
    6. 6
      Place in a water bath (can use deep baking pan filled with 2-3" hot water).
    7. 7
      Bake at 325F for 30-40 minutes until set or when a knife inserted near the edge of the cup comes out clean.

    Ratings & Reviews:

    • on February 14, 2010


      What a delicious way to have kasha!! I used rice milk and rice syrup, some blueberries instead of the apple and dried papaya instead of the raisins and it turned out delicious. I'll definitely make this again and again! Thanks for sharing!! Made for Healthy Choices ABC.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kasha Breakfast Pudding

    Serving Size: 1 (288 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 294.7
    Calories from Fat 136
    Total Fat 15.2 g
    Saturated Fat 8.7 g
    Cholesterol 146.6 mg
    Sodium 242.6 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 2.2 g
    Sugars 18.5 g
    Protein 9.9 g

    The following items or measurements are not included:

    dried kasha

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