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Baked Tapioca Pudding

Baked Tapioca Pudding

This classic baked tapioca pudding is a warm, comforting dessert with a lightly golden top and a creamy custard-like center. Simple ingredients come together to create a timeless treat that’s perfect served warm or chilled.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, Classic
Ingredients Method Notes

Ingredients
  

  • 1/2 cup small tapioca pearls soaked in water for 30 minutes and drained
  • 3 cups milk whole milk or dairy-free alternative
  • 2/3 cup granulated sugar adjust to taste
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • ground cinnamon or nutmeg optional, for topping

Method
 

  1. Soak tapioca pearls in water for 30 minutes. Drain and set aside.
  2. Preheat oven to 350°F (175°C). Lightly grease a baking dish.
  3. In a saucepan over medium heat, combine milk, sugar, and salt. Heat until steaming but not boiling.
  4. In a bowl, whisk eggs. Slowly whisk in a ladle of hot milk to temper the eggs, then return mixture to the saucepan.
  5. Add soaked tapioca pearls and cook, stirring constantly, until the mixture thickens slightly, about 5–7 minutes.
  6. Remove from heat and stir in vanilla extract.
  7. Pour mixture into prepared baking dish. Sprinkle lightly with cinnamon or nutmeg if desired.
  8. Bake uncovered for 40–45 minutes, until the top is lightly golden and the center is just set.
  9. Cool for 10–15 minutes before serving. Pudding will continue to set as it cools.

Notes

Serve warm for a comforting dessert or chilled for a firmer, custard-like texture.