I figure it’s nice to start of a Monday with breakfast. Maybe so you can have something new to look forward this week. Because you should definitely make this, this week. While you’re at it, make a few extra and pop them in the fridge.

I’m not sure if my favorite thing about this breakfast was the flavor or the texture.

The texture was addicting. Is that weird?

Well it was.

Short grain brown rice has such an amazing chew. Then, bake it together with egg so it holds together? Even chewier!

Add cinnamon, milk + a little sugar?

Well now it tastes like French toast.

Or is it rice pudding?

Baked rice pudding that tastes like French toast? Yes, that would be THIS.

Gluten free but delicious for all.

I got the idea for this breakfast as a spin off my Quinoa + Eggs Veggie Bake.

My thoughts were…

How can I turn this into a sweet breakfast instead of savory?
What other grains would also work besides quinoa?

For this recipe, short grain brown rice seemed like the winner. And it was. While you could surely use millet, quinoa or another rice, this little plump grain is the best for the job.

I made a big batch for dinner last week, infusing it with a little coconut oil and cooking with 1/2 water and 1/2 milk. [Creamy Coconut Brown Rice] While you don’t have to do that at all, it’s just what we had leftover. You know how I like my leftovers.

Brown Rice French Toast Pudding Bake [serves 1]

1c short grain brown rice, pre-cooked
1T unsweetened almond milk
1T oat flour
1 large egg + 1 large egg white
1t sucanat
1/2t vanilla
1/2t cinnamon
pinch of salt

Preheat oven to 350*.
Grease or line a small baking dish with parchment paper. *My dish is appx. 4” wide by 1.5” deep. You can also use 2 ramekin dishes or 3 muffin tins.
In a bowl, whisk the eggs.
Whisk in the milk + vanilla and then the flour, cinnamon + salt.
Stir in the pre-cooked brown rice.
Pour into greased or lined baking dish and bake for 30-35min, until set. The top will be golden brown and not wet/soft if you test it with your finger.

*I kept it to 1 egg + 1 egg white so it didn’t taste too egg-ey.

*You can also sub in whole wheat pasty flour [not GF] or buckwheat flour instead of the oat flour.

This was fabulous hot, but I would have also enjoyed it cold out of the fridge, slathered with nut butter. So if you’re looking for a quick morning breakfast, double this recipe + pour the batter into muffin 6 muffin tins. [cook time with be shorter, so watch them] Cool, wrap and store in the fridge for 3-4 days. Pull out + heat up or just eat cold.

Calculated using Calorie Count.

This includes: All ingredients in the recipe list plus 1.5T maple syrup, 1/2 small banana, 1T almonds