White Gull Inn Breakfast Rice Pudding
A special thanks to Julie Zak, the Breakfast Chef and Kitchen Manager at the White Gull Inn for providing this recipe. The White Gull Inn is located in Fish Creek, part of Wisconsin’s picturesque Door County area.
Yield: 6 servings
4 cups cooked basmati rice
1 lb. frozen peaches, thawed and coarsely chopped
1 cup pitted, frozen tart cherries, thawed and drained
1 cup heavy whipping cream
½ cup brown sugar, divided
¼ cup rolled oats
¼ cup shredded, sweetened coconut
¼ cup chopped pecans
¼ cup (½ stick) butter, melted
- Preheat oven to 375 degrees. Spray a 1 ½ quart casserole dish with non-stick cooking spray.
- Combine rice, peaches, cherries, whipping cream and ¼ cup of the brown sugar in a large bowl. Spoon mixture into prepared dish.
- In a small bowl, mix remaining ¼ cup brown sugar, rolled oats, coconut, pecans and melted butter; sprinkle over rice mixture. Bake uncovered 25-30 minutes, or until top is golden brown.