Baked Oatmeal Custard
When my sister made this for breakfast last week, I’ll admit: I was dubious.
This is how different my sister and I are. When we were little, she would water down her orange juice because she said it was too strong. When I was little, I would lick the orange juice concentrate can out if given the opportunity.
Plus, I try and try, but I’m not a big oatmeal-for-breakfast kind of girl. I mostly don’t like how it gets all (excuse the metaphor) snotty. I’m guessing that the gluten in oatmeal starts to form, which is why it gets kind of stringy. This is a little gross to me. I’d rather eat toast or grits or granola or pretty much any other breakfast food.
But enough complaining. My sister, whom I love very much, has adapted this baked oatmeal recipe. It is good and she has every right to be proud of it. (I think she is, too.) It brought joy to my heart to see her pouring cream over her own serving which made me wonder if she still waters down her orange juice.
When I asked her if I could publish her recipe on my blog she said, ‘Yes, but you have to say that I made it up.”
So here it is:
Liebe Stutzman’s Almost-Famous Baked Oatmeal Custard
3 C. instant oatmeal
1/2-3/4 C. brown sugar
2 t. baking powder
1 t. salt
3 eggs, beaten
1/2 C. cream (half and half)
1 1/2 C. milk (Liebe recommends “Or use more cream for extra good custard.”)
Heat oven to 350. Mix everything together. Pour into a 9 by 13″ pan. Bake for 25 min. or until set.
Dried fruit is really good in it. Eat with milk or cream and honey, if desired.