Serves6 to 8 (breakfast or dessert)
- Active time:15 min
- Start to finish:1 1/4 hr
April 2009
Topped with a brown sugar and pecan streusel, this pudding has a delightfully nubby texture from quick-cooking grits (left over from Creamy Grits with Rosemary Bacon) and a deep, dark sweetness from maple syrup. Food editor Maggie Ruggiero) originally created it as a dessert, but the flavors are so homey, so comforting, so very breakfast-y that we think guests will be very pleased if this graces your brunch table, too.
For streusel topping
-
1/2
cup
all-purpose flour
-
1/4
cup
packed dark brown sugar
-
1/2
stick unsalted butter, softened
-
1/2
cup
pecans, coarsely chopped
For pudding
-
3 1/4
cups
whole milk
-
1
tablespoon
unsalted butter
-
1/4
teaspoon
salt
-
2/3
cup
quick-cooking grits (not instant)
-
3
large eggs
-
1/4
cup
pure maple syrup
Make pudding:
-
Bring milk, butter, and salt to a boil over medium heat in a heavy medium saucepan. Stir in grits and simmer, stirring occasionally, until thickened, about 4 minutes. Remove from heat.
-
Whisk together eggs and syrup in a bowl. Whisk in one fourth of grits until smooth, then whisk in remaining grits and pour into baking dish. Sprinkle streusel over top and bake until pudding is slightly puffed and no longer wobbly, 35 to 40 minutes. Let stand 15 minutes before serving.