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Pear-Oatmeal Breakfast Pudding Recipe
|Canned pear halves||29 Ounce (1 Can)|
|Milk||2 Cup (32 tbs)|
|Brown sugar||2 Tablespoon (Divided)|
|Ground cinnamon||1⁄4 Teaspoon|
|Old fashioned oats||1 1⁄2 Cup (24 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Half-and-half/Additional milk||2 Tablespoon|
Serving size: Complete recipe
Calories 2015 Calories from Fat 392
% Daily Value*
Total Fat 45 g69.2%
Saturated Fat 20.8 g103.9%
Trans Fat 0 g
Cholesterol 88.6 mg
Sodium 729.2 mg30.4%
Total Carbohydrates 378 g125.9%
Dietary Fiber 37.4 g149.6%
Sugars 177.6 g
Protein 46 g92.4%
Vitamin A 19.3% Vitamin C 14.9%
Calcium 83.6% Iron 128.9%
*Based on a 2000 Calorie diet
Set pears aside.
To the syrup, add milk, 1 tablespoon brown sugar, butter, salt and cinnamon; heat until simme'ring.
Dice all but two pear halves; stir into syrup mixture.
Add oats and raisins.
Heat until bubbly.
Pour into a greased 1-1/2-qt.baking dish.
Bake at 350° for 20 minutes; stir.
Slice remaining pear halves; arrange over top.
Sprinkle with the remaining brown sugar.
Bake 10-15 minutes longer.