1. Preheat oven to 350F.
2. Lightly coat four 8 oz. custard cups with cooking spray and place in a deep roasting pan, leaving space around each cup for water. Spoon of the rice and oats into the bottom of each cup and sprinkle with cinnamon.
3. In a medium bowl, beat together eggs, sugar, vanilla and milk. Gently pour over the rice and oats. Add of the dried cherries to each cup. (They will sink a bit).
4. Place pan on the middle oven rack. Pour pan on the middle oven rack. Pour very hot tap water into the pan about 2/3 of the way from top of custard cups. Bake for 35-45 minutes or until a knife tip inserted in center of one custard comes out clean. Remove custards from water and set aside to cool to room temp. Serve warm or cold.
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4|
|Calories from Fat: 120 (32%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 531.2mg||163 %|
|Sodium 245.9mg||8 %|
|Potassium 467.9mg||12 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 40.2g|
|Protein 21.4g||31 %|
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Calories per serving: 370
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