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Sweet Breakfast Grits Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 55 Minutes
  • Yield: About 6 Servings 1x
  • Category: Breakfast
  • Method: Baking/Stovetop
  • Cuisine: American


Sweet Breakfast Grits Cake, loaded with cranberries and almonds, is a great way to have grits for breakfast! It might just turn out to be one of your new breakfast specials!



1/3 c dried bread crumbs (I used graham cracker crumbs)

2 c milk (or cream and milk and in my case I used eggnog!)

1/3 c plus 2 T sugar

1/2 t salt

3/4 c Cream of Wheat or Cream of Rice or Quick Grits

2 eggs, lightly beaten

1/4 t almond or vanilla extract

1 c chopped almonds (I used honey roasted slivered almonds but use your favorite nut)

1 c dried fruit (I used cranberries)


Preheat the oven to 350. Butter a baking dish 7″ in diameter and about 2″ deep.

Mix the bread crumbs or graham cracker crumbs with theĀ  2 T of sugar. Sprinkle on sides and bottom of baking dish. Shake out excess and reserve for topping.

Put the milk and or milk/cream mixture, sugar and salt in a heavy bottomed saucepan. Bring to a boil and slowly stir in the grits. Stir constantly over medium heat until the mixture has thickened. This only takes a few minutes. Remove from heat and blend a little of the hot milk mixture into the beaten eggs while stirring constantly. Then add the eggs to the grit mixture and beat until well blended.

Stir in the extract and fruit and nuts. Spoon the mixture into the prepared baking dish. Top with reserved topping.

Bake for 30 minutes. Remove and let rest for 5 minutes. Slice into wedges. This can also be reheated.