Ingredients for Kasha Breakfast Pudding
- 3 cups whole milk (or your preferred milk alternative)
- Dried Kasha
- Dark Brown Sugar
- 1 teaspoon ground cinnamon
- Ginger
- Nutmeg
- Kosher Salt
- 2 tablespoons unsalted butter
- Granny Smith Apples
- Golden Raisin
- Dark Raisin
- Dried Apricot
- 1/2 cup dried cranberries
- Eggs
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How to Make Kasha Breakfast Pudding
- Rinse the kasha under cold water until the water runs clear.
- In a medium saucepan, combine the kasha, milk, brown sugar, butter, cinnamon, and salt.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 45-50 minutes, or until the kasha is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Stir in the dried cranberries and any optional additions (nuts, vanilla extract, fresh berries) during the last 5 minutes of cooking.
- Remove from heat and let the pudding sit for a few minutes before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
74g
Fat
43g
Carbs
10g
