Barbara’s Breakfast Molds Recipe

The Hale Groves Team


2 ½ cups milk
¼ teaspoon salt
½ cup farina
2 tablespoons sugar
2 large eggs, well beaten
½ cup diced Canadian bacon (about 2 ½ ounces)
2 Florida grapefruit, sectioned, drained
3 tablespoons maple syrup


In a large saucepan combine milk and salt; bring to a boil. Stir in farina and sugar; boil 1 minute longer or until thickened. Cool slightly. Stir in eggs, and Canadian bacon. Spoon into four 6-ounce buttered custard cups. Cool, cover and refrigerate overnight. Bake in a 375 degree oven for 30 to 35 minutes or until golden. In a small saucepan combine grapefruit sections and maple syrup; cook just until heated through. Cool molds 5 minutes, loosen sides and unmold. Serve molds with grapefruit sauce.

YIELD: 4 Servings.

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