Recipe by loof
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This recipe was posted in a September 1997 edition of the Houston Chronicle. It came from Brennan's Restaurant in Houston, which is currently being restored after being destroyed in a fire during Hurricane Ike. This delightful recipe turns your familiar breakfast oatmeal into a rich and creamy dessert! Raspberries and blackberries are used here but you could probably use strawberries or blueberries too.
Top Review by Elmotoo
I made 1 big dish vs. several smaller ramekins so it took much longer to cook but what a nice dish! i used mixed frozen (thawed & drained) berries because fresh right now are stupidly expensive. everybdy enjoyed this. I was thinking maybe it would make a nice brunch dish but no, not really. It is a nice, hearty but not heavy, dessert. the oatmeal adds a nice texture. And it's easy! thank you...made for 4/11 Aussie swap. :)
- 5 eggs
- 1 1⁄2 cups milk
- 3⁄4 cup whipping cream
- 1 cup brown sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 1⁄2 cups cooked oatmeal, cooled
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup fresh raspberry
- 1⁄2 cup fresh blackberries
- whipped cream, and
- extra berries, for garnish
Directions See How It's Made
- Beat the eggs well. Mix beaten eggs, milk and cream well, fully incorporating eggs into the mixture.
- Combine the egg mixture with the brown sugar, cinnamon, oatmeal, vanilla, and berries. Stir until lightly mixed.
- Spray 8 1-cup ramekins with nonstick cooking spray. Fill each to within 1/4 inch of the top. Set ramekins in a baking pan and fill with water to 3/4 inch of the top of the ramekins.
- Bake at 350 degrees, covered, for 1 hour.
- Serve warm, topped with whipped cream and berries.