Baked Barley Pudding Recipe

Name: Baked Barley Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups water; 1/2 cup uncooked barley; 1/4 teaspoon salt; 2 cups milk; 1 cup heavy whipping cream; 1/2 cup sugar; 2 eggs; 1 teaspoon vanilla; 1/2 cup golden raisin; 1/4 teaspoon cinnamon

Servings: persons

1
In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
2
Add milk; cook over medium heat for 10 minutes or until barley is almost tender, stirring frequently.
3
In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture.
4
Spoon into eight greased 6 ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in baking pans. Fill pan with one inch of boiling water.
5
Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups water, 1/2 cup uncooked barley, 1/4 teaspoon salt, 2 cups milk, and more.

Yes, Baked Barley Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Barley Pudding

How did you like this recipe?

Frequently Asked Questions