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.
About This Recipe
|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|
- 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
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.
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.
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.
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).
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.