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For a little over a year, I have been eating baked oatmeal for breakfast most mornings. So, I am always looking for new flavors to incorporate into the mix. A few weeks ago, while on a dessert kick, Boston cream pie came to mind. Baked oatmeal with creamy pudding and dark chocolate??? Yes, please!
For the chocolate layer, I simply melted dark chocolate chips. This works well if you plan to reheat before eating. If not, the chocolate may be a bit too hard. You could opt for a dark chocolate drizzle or add some cream cheese and powdered sugar to the melted dark chocolate.
This breakfast dish may also be served as a parfait by layering the baked oatmeal, pudding, and dark chocolate.
A fun and (mostly) healthy breakfast is served.
Originating from Boston, this sweet dessert is a layered-cake that features a cream filling. Traditionally, it features vanilla sponge cake with pastry cream or custard, and topped with chocolate icing or ganache. So, why is it not called a Boston cream cake?!? Around the time of its inception, pies and cakes were often baked in the same pans. This led to many people using both terms- cake and pie- to describe the same desserts.
With similar looks and ingredients, these three may easily be confused, but each is just a bit different. Bavarian cream uses heavy cream, gelatin, sugar, whipped cream, eggs, and vanilla. Boston cream is made with milk, eggs, corn starch, sugar, and vanilla. Pastry cream is very similar with milk, egg yolks, sugar, vanilla, and corn starch. Pastry cream and Bavarian cream have French roots. Boston cream comes from a French chef, working in Boston. So...they all have French roots. Boston cream and pastry cream are thinner and often used as a filling. Bavarian cream is a denser type of custard, often enjoyed on its own.
For a fun breakfast treat- check out these Boston cream pie baked oatmeal muffins! Finally, dessert meets breakfast!
Cream Filling
Chocolate Drizzle
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