2 cups milk
1 cup cooked breakfast food
1 egg
1 (3.9 ounce) package cream cheese, softened
4 cups cereal rye cereal
1 cup chopped pecans
8 ounces coffee flavored creamer
1/2 cup milk
1/2 cup sour cream
In a large bowl, combine milk, breakfast food, egg and cream cheese. Stir until all ingredients are thoroughly combined. Transfer dough to paper towels and chill in the refrigerator 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the milk mixture, rye cereal, pecans, and 1/2 cup of milk. Fold in the bread crumbs until no streaks remain. Spoon the batter into two 8 inch portions, using about 1/2 of the milk to coat the bottom of a lightly greased 10 inch pie plate. Pour the next half cup of milk over the top of the crust, leaving about 1/2 of it uncovered. Bake for 30 to 35 minutes, until a toothpick inserted into center comes out clean. Remove from oven and prick top.
Makes 8 OMEAT serving.