Imperial Pudding

By Kellogg's in Partnership with Chef Darren McGrady
May 9, 2018
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Author Notes: Kellogg's* Mini-Wheats* "Bread and Butter" PuddingKellogg's in Partnership with Chef Darren McGrady

Serves: 8
Prep time: 15 min
Cook time: 20 min

  • 9 egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 2 cups heavy cream
  • 1 banana, diced
  • 2 1/2 cups Kellogg's Mini-Wheats Original
  • 1 cup chocolate chips (milk, semisweet or dark will work)
  • 1 banana, sliced
  1. Preheat the oven to 350°F. Butter 8, 4-ounce ramekins and put them on a baking sheet.
  2. In a large bowl, whisk together the egg yolks, sugar and vanilla until combined. Bring the milk and cream to a boil in a heavy-based pan and pour it over the egg yolk mixture whisking continuously.
  3. Divide the diced banana and Mini-Wheats* among the ramekins and pour the egg mix over the top. Sprinkle the chocolate chips on top.
  4. Bake in the oven for about 15-20 minutes, until set. Remove from the oven to cool slightly and garnish with the sliced banana.

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