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Grape-Nuts Pudding
[Photograph: Alexandra Penfold]
This old fashioned pudding is a favorite in Northern New England.
This recipe is adapted from Yankee Magazine and family tradition. Grape-Nuts pudding can be served hot or cold and the leftovers make for a lovely sweet breakfast. We like to serve it up with a scoop of vanilla ice cream and a generous sprinkle of Grape-Nuts to restore just a little crunch.
Grape-Nuts Pudding
About This Recipe
| Yield: | 8 |
| Active time: | 20 minutes |
| Total time: | 1 hour 15 minutes |
| Special equipment: | 8 x 8 glass baking dish, large roasting pan |
| This recipe appears in: | American Classics: Grape-Nuts Pudding |
Ingredients
- butter for greasing pan
- 1 ¼ cups Grape-Nuts cereal, divided
- 3 cups whole milk
- 3 large eggs
- ½ cup white sugar
- 2 teaspoons vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pint vanilla ice cream
Procedures
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1
Preheat the oven to 350°F. Butter an 8 x 8 glass baking dish. Pour ¾ of a cup of Grape-Nuts in a medium bowl and set aside, reserve the rest for garnish.
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2
In a small saucepan, heat milk over medium-high until just shy of boiling. Pour milk over Grape-Nuts and let sit for 5 minutes.
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3
In a small bowl whisk together eggs, sugar, vanilla, cinnamon, and nutmeg until just combined. Once Grape-Nuts are finished soaking, slowly whisk 3 tablespoons of the warm milk into the egg mixture to temper the eggs. Then slowly pour the egg mixture into the milk and Grape-Nuts mixture whisking constantly until combined.
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4
Pour pudding into greased baking dish. Place the dish in a larger roasting pan and then fill the roasting pan with water until it reaches about half way up the side of the baking dish (about the depth of the pudding).
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5
Bake for 55 minutes or until pudding is set in the center. Cool and serve with vanilla ice cream and Grape-Nuts sprinkled on top.
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