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Baked Breakfast Rice Pudding Recipe


Baked Breakfast Rice Pudding

Breakfast Rice Pudding

Stephanie Gallagher
Rice pudding for breakfast? You may not think of rice pudding as breakfast food, but this baked rice pudding recipe is full of fruit, nuts, oats and lots of other breakfast favorites.

I like to make this breakfast rice pudding for weekends and special occasions and serve it with homemade hot chocolate for a sweet treat the kids love.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 1 15 oz. can sliced peaches in fruit juice
  • 4 cups cold cooked jasmine or basmati rice
  • 1-1/2 cups frozen unsweetened raspberries
  • 1 12 oz. can evaporated milk
  • 1/4 cup granulated sugar
  • 1/4 cup butter,melted
  • 1/4 cup granola
  • 3 Tbsp. brown sugar
  • 1/4 cup shredded flaked coconut
  • 1/4 cup chopped walnuts


  1. Preheat oven to 375 degrees F. Spray a 10-inch pie plate or 1-1/2-quart baking dish with cooking spray.

  2. Drain peaches and chop. Pour into a large mixing bowl.

  3. Add cold rice, raspberries, evaporated milk and granulated sugar. Stir. Pour into prepared baking dish.

  4. In a small bowl, stir together butter, granola, brown sugar, coconut and walnuts. Sprinkle over rice pudding.

  5. Bake 25-30 minutes or until the rice pudding is bubbly and the topping is lightly browned.
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