Try a different grain for breakfast: bulgur wheat

This dish was my second response to the challenge posed at work by an entire batch of bulgur wheat that I had overcooked. (First response: mixing it with parmesan cheese to make a crust for quiche). It was just a little bit too exploded and sticky for the tabbouleh for which it was intended, but it was still fine to use for something else. If only we had another bulgur wheat recipe...

Bulgur Breakfast Pudding
makes at least 6 one-cup servings, more if served in small ramekins

3 cups cooked bulgur wheat
2/3 cup raisins
1/3 cup dried cherries
1/3 cup craisins
1/3 cup pecan pieces
2 cups whipping cream*
1 3/4 cup whole milk*
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp nutmeg
1 Tbsp flour

* lower-fat options: 2 cups half-and-half and 1 3/4 cup 2 percent milk OR no cream and 3 3/4 cups whole milk, but resulting pudding will not be as thick when hot and won't taste as creamy

Mix all ingredients in large saucepan except the flour. Bring to a simmer SLOWLY over medium-low heat. Stir frequently. When the mixture is hot, add flour by stirring in small amounts with a whisk to avoid lumps. Simmer on low heat until mixture is thick like oatmeal, stirring frequently to avoid scorching the bottom. Spoon into cereal bowls or ramekins. Serve hot or cold. Keeps a shape if chilled in a greased mold.


Note on cream: for best quality and flavor, don't bother with creams that have anything besides dairy products listed on the package. Filler ingredients make both the price and the quality lower.

It's sad that I could never eat this for breakfast myself as the dairy in it would make my guts very unhappy first thing in the morning. I really enjoyed the little tastes I took while creating the recipe.

Although I intended it to be a stand-alone breakfast food, I'm sure a small serving would be a nice addition to a brunch or make an interesting molded dessert.