Yield
8 servings
Category
Course
Preparation Method
Guests will go nuts for this Grape-Nut pudding—a creamy custard with the cereal “crust” on the bottom. It’s delicious hot or cold, and the leftovers can even be enjoyed for breakfast. If you serve the pudding warm, add a dollop of vanilla bean ice cream to top it off!
Grape-Nuts, divisive as they are, have an interesting history. In the the late 1800s, the Kellogg brothers founded the Battle Creek Sanitarium and advocated a diet rich in whole grains. Rival cereal maker C. W. Post, a former patient at Battle Creek, created Grape-Nuts in 1897. The pudding came soon after. We found a recipe for Grape-Nut pudding in a 1901 church cookbook published by the Dudley Street Baptist Church in Boston, but the dish appears to have gained wider national popularity by the 1920s, especially in New England.
Ingredients
Butter for baking dish
4 cups milk
1 cup Grape-Nuts cereal
4 large eggs
Scant 1/2 cup sugar
2-1/2 teaspoons vanilla extract
1/4 teaspoon table salt
1/2 teaspoon freshly grated nutmeg
Instructions
Heat oven to 350° and butter a 2-quart baking dish. Put milk and Grape-Nuts in a medium saucepan over medium-high heat and bring to a simmer. Remove from heat, stir, and let cool 15 minutes.
In a medium-size bowl, beat eggs with sugar, vanilla, and salt. Add the cooled milk and Grape-Nuts to egg mixture and stir well. Pour into the prepared baking dish. Sprinkle nutmeg over the top. Set the baking dish into a deep roasting pan.
Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the dish. Bake until almost set in the center, 50 to 60 minutes. There should be a very slight jiggle when you shake the pan and a knife inserted into the center should come out clean.
Let the pudding set atop the stove for at least 20 minutes before serving. Serve plain or with whipped cream.
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I made this yesterday. First time making or eating. I love it! But my grape nuts did not sink to bottom. They were evenly distributed. Followed recipe exactly. How do I get them to sink like in the picture?
Growing up in northern Nevada, I spent many Saturdays at my grandparent's ranch while my dad and older brother worked the cows, bailed hay, etc. Often finding myself at loose ends, a favorite activity was making Grape-Nuts custards with my granny. She had carefully copied the recipe in her own hand from the back of a box of cereal, which was for individual custards with Grape-nuts sprinkled on top. She patiently taught me how to heat the milk without scalding it, add the eggs without scrambling them, etc. If she didn't have Grape-Nuts, we would sprinkle the custards with nutmeg. I still remember the anticipation of watching them cook in the oven, and I have loved custard to this day. Granny has been gone for fifteen years, and I have no idea where the recipe ended up, but I am going to make this recipe in her honor. I might just make some individual custards and sprinkle them with cereal too!
Thank you for stirring a cherished memory.
This sounds delicious. I will have to try it. But some of the Comments, on this are simply funny to read, it's amazing, how some people just can not follow Directions. and wonder why it didn't work. funny
A Grandmother gave this recipe to my mother in Kevil, Kentucky 67 years ago. It has been passed down to children, grandchildren and now great grandchildren.
Grape-Nut Pudding
4 eggs 1 cup coconut
1 1/2 cup milk 1 tablespoon butter
1 1/2 teaspoon vanilla 1 cup sugar
3/4 cup Grape-Nuts
Mix all together, grease pan (loaf pan) with butter.
Bake at 325* or 350* for 60 minutes.
oblong pan - 350* for 45 minutes
Exactly as it has been passed down 67 years..
i like pudding very much Thanks on recipes and comment
Comments