Breakfast or brunch at our house is often decadent. I promise we're not really cannibals though.
Dutch Baby comes from my husband's family traditions, and breakfast pudding comes from mine.
Dutch Baby is pretty simple.
Preheat oven to 425. Melt 1/2 stick of butter in a cast-iron skillet.
Beat 8 eggs in a blender. Add 1 c flour, a dash of salt, and 1 c milk.
Pour all into the melted butter and bake for 20 minutes.
Breakfast pudding can be made while the Baby bakes.
Heat 6 c milk over medium heat in a nice big pasta pot with a dash of salt.
Add 1 c hot cereal (dry) of your choice ( I like malt-o-meal, cream of wheat).
Add 2/3 c sugar or a bunch of honey or whatever sweetener you like. A great holiday alternative is hot cocoa mix!
Blend up 5 eggs in blender or with a whisk.
When the cereal mixture is warm but not boiling, pour about 1/4 c into the beaten eggs and continue to beat them up. Then pour them into the pot and stir constantly 'til you get a beautiful pudding.
Turn off heat. Add vanilla.
If you like, add cinnamon, nutmeg, raisins . . .
Some pour cold milk over the top, or put a dab of butter on each serving.