Baked Whole Grain Fruity Custard | PCC Natural Markets

Baked Whole Grain Fruity Custard

Serves: 6 to 8

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

For centuries, whole grains — from quinoa and rice, to millet and barley — have sustained people throughout the world. Here is an easy recipe that offers a uniquely delicious way of adding grains to your diet.



Preheat oven to 350º F. Lightly grease a shallow 2 1/2-quart casserole pan. Gently spread cooked grains in the casserole dish.

In a large mixing bowl, whisk eggs, sweetener, milk, vanilla, cinnamon and salt. Fold in dried fruit and slowly pour custard on top of grains.

Place pan in a larger pan and fill the larger pan halfway up the sides of the dish with hot tap water. Bake until set, about 1 hour.

Allow to cool for at least 30 minutes, and serve warm, or chill overnight in the fridge and serve cold. If you like, garnish with chopped nuts or a sprinkle of sunflower seeds or pine nuts.


If you prefer, use soy or rice milk in place of cow's milk. Because these products are generally sweeter than dairy, you may want to reduce the optional sweetener.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

More about: barley, brown rice, eggs, fruit, quinoa, whole grains


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