On chilly fall mornings, these buttermilk pancakes beckon comforting warmth.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 35 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅔ cup water
- ½ cup couscous
- ¼ teaspoon salt
- 2 cups fat-free milk
- ¼ cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 3 tablespoons butter
- ½ cup chopped pecans
- ½ cup white sugar
Instructions
- Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
- Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
- Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
- Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 297 mg |
| Sugars | 44 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
big change – took a 3/4-cup of mixed raisins and chopped dates and stirred in the last 5 minutes of cooking passed on the cashews nobody would wait for it to cool all i got was some dirty dishes and a pot to clean but it was the best pudding i ever tasted, even if i had to grab the pot off the stove to get a taste
Had a craving for rice pudding but doesn’t agree with me these days. Thought I would try this recipe. Was not disappointed at all. Delicious . Made a few changes …. used almond milk (regular flavour), brown sugar instead of white for the pudding. AAWhen doing the nuts I used natural cashews as I had no pecans. My husband and I loved it. Will definitely make again. Going to try with whipped cream.
I will make this again it is really amazing one thing I will do next time for sure is temper the eggs the first time I made it I had sweet couscous and eggs!! the next time I tempered the eggs and it turned out amazing!! for those who do not know how to temper eggs you add a little of the couscous and milk mixture to the eggs a bit at a time to bring the temp of the eggs before you add it to the mixture. ENJOY!!
I’m a lover of rice pudding so I thought I’d give this a try. It was good, I did not have fat free milk so I substituted 2% and I only made the pudding not the pecans to go on top because I was only using what I had in the pantry and there were no pecans although I’m sure they would have added a nice sweet crunch. It was creamy and good and I would make again.
This was a unique way to use up left over couscous. It was creamy, and the texture was similar to a rice pudding. I liked the touch of pecan brittle pieces on top. Thanks for sharing