With morning madness, some days pulling together a delicious, satisfying breakfast can be nothing short of impossible. Easy and delicious one-dish breakfast pudding, strata and casseroles can be made the night before, eliminating the breakfast “scramble.” These hearty meals provide a tasty, warm way to kick-start the day.

While we normally think of puddings as dessert, they make a satisfying breakfast that can be customized based on seasonal ingredients and toppings. These puddings feature California dairy products which will help keep your hunger at bay until lunch. The California Milk Advisory Board has a few tips for embracing this timeless trend and heating up your mornings.

* Make it a habit. Breakfast puddings help start your morning on the right foot by filling your bowl with ingredients found in your recommended daily food groups. According to the USDA, people who miss breakfast often weigh more than those who don’t. Children who eat breakfast have shown improvement in school subjects and having an improved memory. For parents, get the kids involved. Research has shown that young adults who participate in food preparation are more likely to meet dietary objectives in fats, calcium, fruit and whole grain consumption. Some experts also believe breakfast helps get your metabolism running in the morning, helping to make better choices the rest of the day.

* Stick to the basics. Did you know that breakfast contributes important vitamins and minerals your body needs? Milk, a key ingredient in most breakfast puddings, is a rich source of both calcium and vitamin D, important nutrients for all age groups. Instead of reaching for that toaster tart, go back to the basics of breakfast with comfort foods like oatmeal and breakfast puddings. These cozy dishes are perfect for a cold morning in the mountains or breakfast in bed on a spring day.

* Don’t count on running late. Too many people skip breakfast because of the fear of missing the carpool or client meeting. Recipes like Raisin Bread Pudding with Spiced Apples (featured below) include microwavable instructions to enjoy your breakfast in a speedy fashion at home or at the office. Plus, this recipe also has baking instructions for those weekends you have some extra time to warm up the oven and let the aroma fill your kitchen.

* Enjoy with company. Don’t wait for the next big holiday to enjoy brunch with friends and family. Invite them over this weekend. Most breakfast recipes are made to serve more than six, which make them perfect to enjoy with your favorite guests. Make a breakfast pudding and serve with sliced fresh fruit, yogurt and a warm pot of coffee.

* Enhance with favorites. Once you’ve tried this recipe as is, try making it your signature dish by substituting your favorite bread, dried fruit and toasted nuts. Most breakfast puddings, stratas and casseroles start with a base that can be easily tweaked to make endless flavor possibilities. For other inspiring ways to make breakfast, check out RealCaliforniaMilk.com. Look for the Real California seals to ensure your dairy products are made from 100 percent California milk from California’s dairy farms.

Milk Raisin Bread Pudding with Spiced Apples
Ingredients:
2 large eggs
1/2 cup packed brown sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 cups nonfat or lowfat Real California Milk
8 slices cinnamon-raisin bread, toasted and cut into 1-inch cubes (about 4 cups)
1 tablespoon apricot jam
1 tablespoon water
Spiced Apples (recipe below)
Real California whipped cream (optional)

Directions:
Heat oven to 350 F. In a mixing bowl, whisk together eggs, brown sugar, vanilla and salt. Gradually whisk in milk. Scatter bread in a shallow 1-1/2-quart casserole or 8-inch baking pan. Pour milk mixture over bread, pushing bread down to thoroughly saturate. Bake about 40 minutes or until puffed and browned, and a knife inserted in the center comes out clean. Mix apricot jam and water and brush on top of hot pudding. Serve bread pudding warm or at room temperature with Spiced Apples and a dollop of whipped cream, if desired.

Note: Bread pudding may be assembled the day before and refrigerated covered. Allow an extra 10 to 15 minutes baking time.

Makes 6 servings.

Spiced Apples
Ingredients:
1/4 cup Real California butter
1/3 cup water
1/4 cup packed brown sugar
3/4 teaspoon pumpkin pie spice (or substitute 1/4 teaspoon each of ground cinnamon, ginger and nutmeg, and 1/8 teaspoon ground cloves)
3 small or 2 large red-skin apples, cored, quartered and sliced
1 tablespoon lemon juice

Directions:
Melt butter in a medium saucepan; stir in water, sugar and pumpkin pie spice. Stir over medium heat until sugar melts and sauce is smooth. Add apples; cook, basting with sauce, until apples are barely tender. Stir in lemon juice. Serve hot with bread pudding.

Microwave Directions:
Bread Pudding
In a 4-cup glass measuring cup, microwave milk on high (100 percent power) 2 to 2 1/2 minutes until hot but not boiling. Meanwhile, in a mixing bowl, beat the eggs, sugar, vanilla and salt together. Gradually stir in heated milk. Scatter bread in a microwavable 1-1/2 inch quart casserole or 8-inch glass baking dish. Pour milk mixture over bread; push down to thoroughly saturate. Cover loosely with wax paper and cook on high for 3 minutes. Rotate the pudding one quarter turn, reduce power to Medium (50 percent power), and cook 4 to 6 minutes longer, until a knife inserted 1 inch from the center comes out clean. Let pudding stand directly on a counter 10 minutes to equalize the heat and finish cooking. Glaze and serve as directed above.

Spiced Apples

Combine butter, 1/4 cup water (instead of 1/3 cup directed above), sugar and spice in microwavable bowl or large pie plate. Microwave on High 2 to 3 minutes until butter has melted. Add apple slices and baste with sauce. Microwave 3 1/2 to 6 minutes until fruit just becomes tender, stirring apples once and basting with sauce. Stir in lemon juice.

The post Breakfast can be Exciting: The Proof is in the Pudding first appeared on The How Do Gardener.

Regardless of where in the country you live, fall produce is becoming abundantly available. For some regions, families have begun making their annual pilgrimage to the local orchard to pick apples or pears, and pumpkins are maturing in the backyard garden waiting to be turned into jack-o-lanterns. But even if these crops aren’t possible to grow in your area, fresh autumn favorites like pumpkins, apples, parsnips and kale are still most likely making frequent appearances at local farmers markets and grocery stores.

Roast them, stew them, can them or bake them. Pumpkin, squash, root vegetables, apples and pears make for great cuisine that the whole family can enjoy. For a new take on old favorites, try adding rutabaga slices to your au gratin potato recipe or pop some cubed squash in while cooking up your family’s favorite beef stew.

Get the whole family involved and take the kids along to the market to find new vegetables to sample. Getting everyone interested in new flavors can be exciting. Sample some unfamiliar items and find new favorites. Kids will enjoy comparing the flavors of roasted carrots, parsnips, rutabagas, yams, potatoes, jicama and squash when marinated in a dressing of olive oil, balsamic vinegar, rosemary, thyme, salt and pepper. Decide which flavors your family prefers and make this a seasonal tradition to cook up together annually.

Whether you’ve grown your own produce or pick it up at the market, America’s Test Kitchen and Miracle-Gro have teamed up to provide fresh new recipes and tips on fall gardening at www.scotts.com/GroYourOwn. Sample some of these delicious recipes while incorporating fall plants and produce into the menu and even learn which fall crops are best to grow in your area of the country.

Of course, nothing compares with the satisfaction of growing your own produce. Even if you didn’t plant a garden this year, why not make plans for one next year? With just a sunny place for a container on the balcony or a small plot in the backyard, you can easily plant your own garden to grow fresh squash, rutabagas or carrots in the spring to be enjoyed by your family next fall. If you prefer the crunch of a freshly picked apple, try planting a dwarf apple tree instead.

As the temperatures drop, enjoy the season’s harvest by incorporating locally grown produce into the menu. Start reviewing new recipes to try for family and friends and test their reactions. With the hearty flavors of freshly grown and harvested vegetables from the garden, everyone will be clamoring for more.

The post Enjoying the Fall Garden's Bountiful Harvest first appeared on The How Do Gardener.