Spelt Berry, Pineapple, and Banana Breakfast Custard [I Like To Share Recipes]

@cherokeepatti Well, it is a lot of servings...but I was in a bind today.

I went grocery shopping and my freezer is crammed to bursting, and the fridge about the same and I had to get rid of ALL the cooked spelt, (it was almost the oldest thing in my fridge), and there was no room for the black bananas in the freezer. AND the last time I bought eggs, I bought 36 of them...and they are almost two months old...only good for baking at this point...so there's all this stuff ready to be thrown out, and I had to do something.

Oh...AND I always use my mother's 14 x 10 cake pan to make these custards because it has a sliding lid. It makes 18 servings...no help for it. I can keep it in the fridge with the lid shut and my custards and bread custards supply me with breakfast. But I'll confess...sometimes if I am starving late at night I might have some as a snack, too.

I had planned to freeze the spelt, and just break it out one small baggie at a time, but I just had no room. I didn't want to waste it.

I don't know why, but I kept thinking about my father during all of this saving of old food. He was the original waste not want not guy. I felt nostalgic...and locked into not wasting food at the same time.

I am seriously thinking of buying a small 2.5 cubic foot front loading freezer, and removing the base of my little drop leaf table, and using the freezer as the base. I can hang a tablecloth over it to hide it. It sure would save me from all these freezer emergencies.

@SW-User Thank you! I tasted it, and it almost could use less sugar because the bananas and pineapple were so sweet.

@Coletracer It IS good! I think I will make it again with a smaller amount of spelt berries and more crushed pineapple. It's ALMOST like having Grapenut custard for breakfast!