Brennan’s Oatmeal Custard: Luxurious Breakfast Treat

The first time I tasted Brennan’s oatmeal custard during a Sunday jazz brunch in Houston, I almost forgot I was eating breakfast. The velvety texture melted on my tongue while the familiar comfort of oatmeal transformed into something truly extraordinary. As sunlight streamed through the windows and jazz notes floated through the air, I savored each spoonful and promised myself I’d recreate this magical dish at home. After several attempts to capture that perfect balance between homey and elegant, I finally perfected this copycat recipe. Now, I can bring a touch of Brennan’s luxury to my kitchen, and you can too!

Copycat Brennan's oatmeal custard with whipped cream and berries in ramekins.

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Why You Should Add Baked Oatmeal Custard to Your Next Brunch

The genius of this oatmeal custard lies in its transformation of humble ingredients into a dish worthy of a five-star restaurant. By straining the egg mixture, you achieve that signature silky-smooth texture without any eggy bits. The slow baking in a water bath allows the custard to cook gently and evenly, preventing curdling while developing complex flavors. Old-fashioned rolled oats provide just enough texture to complement the creamy custard without overwhelming it. The result is a perfect balance between comfort food and elegant indulgence, elevating breakfast to an entirely new level.

Baked Oatmeal Custard Ingredients

For the Custard Base

  • Old-fashioned rolled oats – Creates pleasing texture while absorbing the creamy flavors
  • Eggs – Provide structure and richness to the custard
  • Milk – Forms the base of the custard and adds protein
  • Whipping cream – Creates luxurious richness and velvety mouthfeel
  • Brown sugar – Offers caramel notes that complement the oats
  • Cinnamon – Adds warmth and enhances the oatmeal flavor
  • Vanilla extract – Provides aromatic sweetness and depth

For Garnish

  • Fresh raspberries – Add bright color and tangy contrast
  • Fresh blackberries – Provide deep flavor and visual appeal
  • Whipped cream – Creates a beautiful finishing touch and added richness
Copycat Brennan's oatmeal custard ingredients on a tray.

Equipment Needed

You probably already have the kitchen items you need for making this recipe, but just in case:

How to Make Breakfast Custard

  1. Combine the eggs, milk, and cream and push through a fine mesh sieve. 
Egg, milk, and cream mixture for oatmeal custard.
  1. Add the brown sugar, cinnamon, oatmeal, vanilla, and berries. 
Adding oats, brown sugar, cinnamon, and vanilla to an egg mixture for oatmeal custard.
  1. Pour into prepared ramekins to within 1/4 inch of the top.
  2. Place the ramekins in a baking dish and fill the baking dish with water to within 3/4 inch of the top of the ramekins.
Oatmeal custard before baking it.
  1. Bake, covered, at 350°F for 1 hour.
  2. Serve warm, garnished with berries and whipped cream.
Closeup of copycat Brennan's oatmeal custard on a spoon and in ramekins.

Recipe Variations

Raspberries and blackberries are used here but you can substitute other fruit combinations such as strawberries and blueberries. Here are a few other suggestions:

  • Almond slivers are a great addition.
  • Think about adding bananas and dates instead of berries.
  • You can even top your custard with hot fudge sauce, caramel sauce, or maple syrup.

What to Serve With Baked Oatmeal Custard

Serve breakfast custard with your favorite breakfast dishes, such as scrambled eggs or French toast.

This breakfast custard recipe makes a great dessert after a simple main course, such as baked white fish, roast chicken, or grilled meats.

Storage and Reheating

Refrigerator Storage

  • Cool custards completely, then cover each ramekin tightly with plastic wrap
  • Store in refrigerator for up to 4 days
  • The texture is best within the first 48 hours

Freezer Storage

  • Cover cooled custards with plastic wrap and then aluminum foil
  • Label with date and freeze for up to 3 months
  • Thaw overnight in the refrigerator before reheating

Reheating Methods

  • Room temperature: These custards are also delicious served cold or at room temperature
  • Oven method (best): Remove plastic wrap, cover with foil, and heat at 350°F for 10 minutes
  • Microwave method: Heat on 50% power for 1-2 minutes until warmed through
Copycat Brennan's oatmeal custard with whipped cream and berries on a spoon and in ramekins.

Favorite Recipes with Oats

If you would like more types of oatmeal recipes, check out the OATrageous Oatmeals cookbook.

Check out more of my easy breakfast recipes and the best copycat restaurant recipes on CopyKat!

You can find more of Brennan’s great recipes in their book Breakfast at Brennan’s and Dinner, Too

Copycat Brennan's oatmeal custard with whipped cream and berries on a spoon and in ramekins.

Brennan’s Oatmeal Custard

Transform humble oatmeal into an elegant breakfast custard worthy of a five-star restaurant.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Custard Recipes, Oatmeal
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 438kcal

Ingredients

  • 5 eggs beaten
  • 1 1/2 cups milk
  • 3/4 cup whipping cream
  • 1 cup + 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups oatmeal
  • 1/2 teaspoon vanilla extract
  • 1 cup mixed fresh raspberries and blackberries plus extra, to garnish
  • 1 cup whipped cream to garnish

Instructions

  • Preheat the oven to 350°F and grease 8 1-cup ramekins with butter or nonstick cooking spray.
  • Combine the eggs, milk, and cream and mix well. Push the mixture through a fine mesh sieve to fully incorporate the eggs. Discard any residue.
  • Add the brown sugar, cinnamon, oatmeal, vanilla, and berries to the egg mixture and lightly stir to combine.
  • Pour the mixture into the prepared ramekins to within 1/4 inch of the top.
  • Place the ramekins in a 9×13-inch baking dish. Fill the baking dish with water to within 3/4 inch of the top of the ramekins and bake, covered, for 1 hour.
  • Remove the ramekins from the water bath and serve warm, garnished with berries and a dollop of whipped cream.

Notes

For the silkiest texture, don’t skip straining the egg mixture – this removes any egg chalazae (the white stringy bits) that would disrupt the smooth consistency. The water bath is equally crucial as it ensures gentle, even cooking that prevents the custard from curdling or becoming rubbery. If you’re serving for a special occasion, consider caramelizing a thin layer of sugar on top with a kitchen torch for a creme brûlée-inspired finish that adds textural contrast and visual appeal.

Nutrition

Calories: 438kcal | Carbohydrates: 55g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 190mg | Sodium: 104mg | Potassium: 315mg | Fiber: 3g | Sugar: 40g | Vitamin A: 805IU | Vitamin C: 5.4mg | Calcium: 166mg | Iron: 1.9mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. Wee

    This brings back memories of Brennan’s, New Orleans. We had many fine dishes there but not this one. Must try. Thank you.

  2. Rose

    5 stars
    Brennan’s Oatmeal Custard is one of my daughter-in-law’s favorites when we go to Brennan’s in Houston. Made this recipe for her and she loved it. Light, yet rich, this is dessert for breakfast. What a way to start the day!

    • stephaniemanley

      i love their Sunday Jazz Brunch. This is a great fun dish. I am so happy that you enjoyed seeing this recipe here.

5 from 2 votes

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