Baked Oatmeal Pudding with Cinnamon-Sugar Topping

Categories: Puddings- Custard-Mousse- Flan

Ingredients

• 4 cups water
• 2 cups old-fashioned oats
• 1/2 cup raisins
• 3/4 tsp. ground cinnamon, divided
• 2 cups low-fat milk (2 %)
• 4 eggs
• 2/3 cup pure maple syrup
• 1 tsp. vanilla extract
• 1 Tbsp. sugar
• 2 cups heavy whipping cream, if desired

Directions

1. Bring water, oats, raisins and 1/2 tsp. of the cinnamon to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to low, swimmer 8 to 10 minutes or until oatmeal mixture is thickened and soft, stirring frequently. Remove from heat, let stand until lukewarm, about 20 to 30 minutes.

2. Stir in milk until blended. Add eggs one at a time, stirring well after each addition. Stir in maple syrup and vanilla.

3. Coat 13 × 9 inch (3-quart) shallow glass or ceramic baking dish with cooking spray. Add oatmeal mixture. Cover and refrigerate overnight.

4. Heat oven to 350 degrees. Combine sugar and remaining 1/4 tsp. cinnamon in small cup, sprinkle over top of oatmeal mixture.

5. Bake, uncovered, 1 hour 10 minutes to 1 hour 15 minutes or until oatmeal mixture is set, edges are golden brown and knife inserted in center comes out moist but clean. let stand 10 minutes before serving. Serve with cream, if desired.

6. Note: pudding sets firm and cuts cleanly. Reheats well so you can bake it ahead of time and warm it, if necessary.

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