Place cracked farro, milk, half and half, sugar, cinnamon, nutmeg and a pinch of salt in a saucepan.
Bring pudding to a boil then lower temperature to a simmer and stir frequently with a wooden spoon. Cook for roughly 20-25 minutes. We are looking for a consistency where a spoon is just able to stand up in the pudding.
Once this consistency is reached, remove pudding from the stove. You can choose to blend in dates, apricots and cranberries and serve warm or at room temperature.
To store, let pudding cool, covered for up to 15 minutes then press plastic wrap directly on surface of the pudding and refrigerate for up to 2 days.
Top with dates, apricots and cranberries just before serving. This can be an extra special breakfast or served as a dessert.
