I grew up with warm custard on quiet mornings and this breakfast pudding brings that feeling back. The spoon dips in and lifts a soft silk. A gentle vanilla scent rises. We relax and let the day start slow. This pan holds comfort for me. The mix stays simple. Eggs milk and a little sweet meet in a calm bath in the oven. The top takes a light nutmeg dust. Every bite lands smooth and steady. It tastes like home. It reads like care. Breakfast Pudding sits here with my favorite custard pudding recipe notes and a few ideas for pudding desserts recipes. I reach for it when I want easy pudding recipes that still feel special. You can even try a rice custard pudding recipe twist or a gentle recipe for bread pudding path later. For now I keep this Home Made Pudding close and warm and I share it with you. We make it together. We taste and smile. We keep the recipe because it works.
Table of Contents
- 1 Key Takeaways
- 2 Easy Amish Baked Custard Recipe
- 3 Ingredients for Amish Baked Custard
- 4 How to Make Amish Baked Custard
- 5 Tips for Making Amish Baked Custard
- 6 Making Amish Baked Custard Ahead of Time
- 7 Storing Leftover Amish Baked Custard
- 8 Try these dessert next
- 9 Amish Baked Custard
- 10 Nutrition
1 Key Takeaways
We bake a calm pan of custard and call it comfort. Breakfast Pudding fits busy mornings and slow Sundays. The texture sits smooth and soft with a light spice on top.
We lean on pantry eggs milk and sweet milk. The method stays simple with a water bath that guards against curdle. A creamy breakfast custard lands on the table and the day starts steady.
From Kathy at Simply Cooked Recipes we get small steps that work. Mix whisk bake rest. The dish welcomes toppings or stands plain. It keeps well and serves many without fuss.
2 Easy Amish Baked Custard Recipe
I call this Breakfast Pudding my gentle start. Breakfast Pudding anchors the morning with warm spoons and quiet smiles. We whisk the base in minutes and slide the dish into a warm bath.
The flavor sits clean with vanilla and a trace of nutmeg. Think creamy breakfast custard that needs no garnish yet loves berries. I learned this on a sleepy winter day and kept it close.
We stay calm and let the oven do the work. The edges set. The center holds a soft jiggle. The whole pan signals done and we serve without stress. This fits busy kitchens and kind hearts.
3 Ingredients for Amish Baked Custard
Sweetened condensed milk brings body and gentle sweet. It gives Breakfast Pudding a silky feel with no grit.
Hot water loosens the sweet milk and warms the mix. It also fills the pan for the bath that keeps the custard even.
Large eggs set the custard. We whisk until the yolks and whites look even and light.
Vanilla extract adds soft aroma. A small spoon wakes the base and rounds the flavor.
Fine salt balances sweet and lifts the vanilla. A tiny pinch makes each spoon taste clear.
Ground nutmeg settles on top for a classic finish. The scent greets the room as the pan cools.
4 How to Make Amish Baked Custard
Step 1 Heat the oven to three two five F and set a kettle to heat.
Step 2 Whisk the eggs with salt and vanilla in a wide bowl until smooth.
Step 3 Stir the sweet milk with hot water in another bowl until fully blended.
Step 4 Temper the eggs with a small stream of hot milk then add the rest and whisk.
Step 5 Place cups or a deep dish in a roasting pan and pour in the custard mix.
Step 6 Dust the top with nutmeg for that home aroma that says creamy comfort.
Step 7 Pour very hot water into the pan so it reaches halfway up the sides.
Step 8 Bake until the edges set and the center shows a soft wobble then remove.
Step 9 Cool on a rack. Serve warm or chill for a firmer Breakfast Pudding slice.
5 Tips for Making Amish Baked Custard
Use a water bath. The bath keeps heat gentle and steady. No harsh edges no rubber texture. This keeps the Breakfast Pudding smooth from rim to center.
Strain the mix before baking for a silk finish. A fine mesh catches any egg threads. The spoon meets no lumps and the bite stays calm.
For flavor range add a whisper of citrus zest or a spoon of maple. If you want a Custard Pudding Recipe path try a splash of almond. For fun with pudding desserts recipes add berries on top.
6 Making Amish Baked Custard Ahead of Time
We often bake the night before. The pan chills and the texture sets clean. In the morning the creamy breakfast custard cuts neat squares that pack well.
For a Breakfast Pudding bowl serve cold with fruit. For a warm feel place slices in a low oven for a short heat. The custard softens without breaking.
Want range for guests. Offer a pudding recipes bar with toasted nuts honey and fresh fruit. One base many paths and no rush at the table.
7 Storing Leftover Amish Baked Custard
Cover the dish and keep it in the fridge for three days. The surface stays glossy and the center holds that gentle wobble we like.
For single servings wrap cups tight. Reheat in a warm water bath or enjoy cold. The flavor blooms either way and the texture stays kind.
For twists try a rice custard pudding recipe with leftovers by folding in cooked rice then baking a short time. Or crumble day old bread for a quick recipe for bread pudding.
8 Try these dessert next
9 Amish Baked Custard
Amish Baked Custard Breakfast Pudding
Ingredients
- 1 can sweetened condensed milk 14 oz
- 4 cups hot water
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 4 teaspoon fine salt
- Ground nutmeg for garnish
Instructions
- Heat oven to 325 F
- Whisk eggs in a large bowl until blended then mix in vanilla and salt
- Stir condensed milk with the hot water in another bowl until smooth
- Slowly pour a cup of the hot milk into the eggs while whisking to temper then whisk in the rest
- Set ten 6 ounce ramekins or a 2 quart baking dish in a deep roasting pan and divide the custard
- Dust the tops with a light pinch of nutmeg
- Pour very hot water into the roasting pan until it reaches halfway up the sides of the cups or dish
- Bake until set at the edges with a slight jiggle in the center about 55 to 65 minutes for cups or up to 95 minutes for one dish
- Cool on a rack then serve warm or chill
10 Nutrition
One cup serves well for breakfast or dessert. Each serving brings about one hundred eighty calories with seven grams of protein and a modest fat count. Sugar sits present yet balanced by milk and egg.
Sodium stays mild and the texture stays light. This fits a calm start or a gentle finish to dinner. Top with berries to add fiber and color without heavy weight.
For Home Made Pudding joy keep portions simple and the spoon slow. The flavor lingers clean and the bowl comes back empty. That feels like success from Kathy at Simply Cooked Recipes.
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