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Nutty Pear and Raisin Breakfast Pudding

Makes 6 servings.


2 pears, peeled, cored and chopped

1/4 cup chopped pecans

1/4 cup seedless raisins

1 tablespoon Real California butter

3 tablespoons firmly packed brown sugar

1 tablespoon fresh lemon juice

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

2 1/2 cups nonfat Real California milk

1/2 cup regular cream of wheat cereal

1 egg, beaten


In heavy saucepan, cook pears, pecans and raisins in butter 2 to 3 minutes or until tender. Stir in sugar, lemon juice, cinnamon and vanilla; remove to bowl. Set aside. Pour milk into saucepan. Cover and heat over medium-low heat until almost boiling. Gradually stir cereal into hot milk. Cook, stirring constantly, about 6 minutes or until thickened. Stir about 1/4 cup hot cereal into beaten egg. Gradually stir in about 1/2 cup more cereal into egg. Add egg mixture to saucepan with remaining cereal. Cook and stir over low heat about 3 minutes. Add pear mixture; heat through. Garnish with additional chopped pecans and sprinkle of ground cinnamon, if desired.

Variation: Spoon into serving dish and top with milk or a teaspoon of butter. Can be served hot or cold. 

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,