breakfast pudding

This delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding comes together in minutes and is ridiculously easy on your wallet.

Maizena

milk

sugar (0.06)

tsp cinnamon,

nutmeg (0.01)

salt (0.01)

vanilla (0.29)

cornstarch (0.12)

heavy cream (1.37)

Place a large heavy-bottomed pot over medium heat. Add the milk, sugar, cinnamon, nutmeg, salt, and vanilla. Mix to incorporate.

Add the cream to a bowl and mix in the cornstarch until no lumps remain.

Whisk the cornstarch mixture into the milk mixture little by little.

Bring the mixture to a boil and continue to whisk until the milk is pudding consistency and coats the back of a wooden spoon, about 3 to 5 minutes.

Serve hot with a bit of cinnamon sprinkled on top.

There’s something deeply comforting about a warm bowl of Breakfast Pudding. It’s that kind of dish that feels like a hug from the inside out. I remember the first time I made it—the scent of milk, sugar, and cinnamon filling the kitchen made me think, ‘Oh yes, this is going to be good.’ This old fashioned rice pudding recipe has been loved for generations, and for good reason—it’s rich, creamy, and tastes like home.

This baked rice pudding recipe is simple, soothing, and made with just a few pantry staples—milk, eggs, rice, and a touch of vanilla. The magic happens in the oven, where everything slowly thickens into a custard-like treat. Whether you call it Baked Rice Pudding or Homemade Rice Pudding, it’s the same cozy favorite we grew up with.

If you’ve been searching for easy rice pudding recipes that make you feel like you’ve stepped back into your grandmother’s kitchen, this one’s for you. It’s one of those rice pudding recipes that doesn’t need much—just time, love, and maybe a little patience while it bakes to golden perfection.

Breakfast Pudding - Old Fashioned Baked Rice Pudding Recipe

white rice

sugar

eggs, beaten

vanilla extract

salt

cinnamon

nutmeg

raisins (optional)

Butter

Preheat your oven to 325°F and lightly butter a 2-quart baking dish.

Cook the rice in water until tender, about 15 minutes. Drain any excess water.

In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, salt, cinnamon, and nutmeg.

Stir in the cooked rice and raisins, mixing until evenly combined.

Pour the mixture into the prepared dish and bake for about 1 hour and 15 minutes, stirring halfway through for even texture.

When the top is lightly golden and the pudding is set but slightly creamy inside, remove from the oven.

Let it rest for 10 minutes before serving warm—or chill it if you prefer a cool dessert.

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Maizena

Breakfast Pudding - Old Fashioned B...

Top 2 breakfast pudding recipes from across the web

The most viewed breakfast pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maizena

Breakfast Pudding - Old Fashioned B...

The most viewed breakfast pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine