Overhead view of creamy baked rice breakfast pudding in a bowl on a school lunch tray with apple slices.

Creamy Baked Rice Breakfast Pudding

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
  • Serving Size
    ¾ cup


  • 1 ½ gallons nonfat milk (using reconstituted dry, nonfat milk powder)
  • 3 quarts ½ cup dices/1 quart juice apricots, canned, in juice, drained, diced, reserve 1
  • 2 quarts apricot juice
  • 1 ½ cups maple syrup
  • 2 tablespoons cinnamon, ground
  • 1 tablespoon salt
  • 6 pounds 14 ounces (1 gallon) brown rice, cooked*
  • 5 pounds 1 ounce (2 quarts 1 cup) white rice, cooked*
  • 2 pounds cranberries, dried


  • In a large bowl, combine milk, reserved apricot juice, maple syrup, cinnamon and salt. Stir in rice and cranberries.  Pour mixture into full-size hotel pans (4” x 21” x 13”). For 50  servings use 1 pan, for 100 servings use 2 pans and cover with foil. Place pans into a preheated 350°F oven and bake for 1 hour.  Uncover, stir in diced apricots and continue to bake for 35-40 minutes or until mixture starts to thicken.  *Critical Control Point: Cook to an internal temperature of 135°F or higher.
  • Remove from heat. Place covered on a steam table and let stand for 25-30 minutes before serving.  *Critical Control Point: Hold hot at 135°F or higher for service.
  • Pudding may be cooled, covered and refrigerated. Cool pudding from 135°F to 70°F within 2 hours. Then cool it to 41°F or lower in the next 4 hours. *Critical Control Point: Refrigerate below 41°F.
  • To Serve: May be served hot or cold. For each serving, scoop ¾ cup (scant No. 5 scoop) serving of pudding into a bowl and sprinkle top with cinnamon to garnish.  Pudding may be prepared in advance, cooled and reheated for service.  *Critical Control Point: Reheat to 165ºF or higher for 15 seconds, within 2 hours.

Recipe Notes

Stir in other fruit, such as peaches, plums, pears or apples, as well as nuts, coconut, etc.

Nutrition Facts

  • Serving ¾ cup
  • Calories 245
  • Total Fat 1g
  • Cholesterol 2mg
  • Sodium 208mg
  • Carbohydrates 53g
  • Dietary Fiber 4g
  • Protein 7g