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Grapenut Pudding

Grapenut Pudding
108 votes, 3.60 avg. rating (72% score)
by

Yield: 6 servings

Cold or hot, Grapenut Pudding is New England comfort food at its finest. Hearty Grape-Nuts cereal paired with creamy custard and topped with homemade whipped cream or vanilla ice cream.

Watch this video: Grapenut Pudding

Grapenut Pudding
Photo/Art by Aimee Seavey

Ingredients:

  • 1 quart milk, scalded
  • 1 cup Grape-Nuts cereal
  • 4 large eggs
  • scant 1/2 cup sugar
  • 1 tablespoon vanilla
  • Pinch of salt
  • 1 tablespoon unsalted butter (approx.)
  • Whole nutmeg
  • Water

Instructions:

Heat oven to 350°. In a medium-size bowl, pour scalded milk over Grape-Nuts and let sit 5 minutes. In a second medium-size bowl, beat eggs, sugar, vanilla, and salt. Add egg mixture to milk and Grape-Nuts and stir well. Pour into a buttered 2-quart casserole dish. Generously grate nutmeg over the top. Place the casserole 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 casserole. Bake 45 to 60 minutes, until almost set in the center (very slight jiggle).

Updated Thursday, June 6th, 2002
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39 Responses to Grapenut Pudding

  1. Mary Wheeler May 4, 2003 at 10:43 am #

    I was taught to soak grapenuts in hot water, but by soaking them in the scalded milk they didn’t seem to all sink to the bottom of the pan. Either that or it was because I froze them in individual bags (1/2 c). I don’t eat it as a cereal and a box was always too big to buy for occasional pudding. I loved this pudding, but no estimated time was given so I had to guess.

  2. Maria DeLuca May 6, 2003 at 8:22 pm #

    Wonderful recipe. Just like I had at a local restaurant. I’ve been looking for its duplicate and I think I’ve found it! Try it and I’m sure you’ll love it. I topped it with freshly whipped cream. Yummy

  3. Ginger Diane May 21, 2003 at 10:56 pm #

    The grapenut pudding is sweet and light. Recipe doesn’t indicate how much time to bake. I cooked it for an hour.

  4. Ginger Diane May 23, 2003 at 6:40 pm #

    The grapenut pudding is sweet and light. Recipe doesn’t indicate how much time to bake. I cooked it for an hour.

  5. chuck simon August 9, 2003 at 9:13 pm #

    This is a great recipe and will make this again and again….it is truly a five star good eatin’ recipe.

  6. Denise Prevade November 28, 2003 at 6:59 pm #

    This grapenut pudding should be called A Touch Of Heaven!!!!!

  7. Sheryl Carchidi April 9, 2004 at 3:29 pm #

    The recipe is so easy and tastes GREAT!

  8. Deborah Fogel May 4, 2004 at 3:59 pm #

    I grew up in New England and remember this as one of my favorite restaurant desserts and this recipe, warmed and topped with a touch of cinnamon and a scoop of vanilla ice cream, brought back fond memories. I also substituted half the sugar with brown sugar and the flavor was rich and delicious…even better the next day! I now reside in Boise, Idaho, and can’t wait to serve it to my friends here who have never tried it.

  9. Anonymous October 17, 2004 at 5:04 pm #

    I finally tried this recipe yesterday, October 16 2004. It was delicious. I will make it again, and will share it with all my friends.

  10. Marya Kozik January 9, 2005 at 1:43 pm #

    Wonderful recipe. Doubles well. I like to use 1/2 teaspoon of maple extract in place of the vanilla.

  11. Madeline Friedrichsen June 18, 2005 at 9:31 am #

    This recipe is very good and very easy to make. My only question is how long do you bake it for?

  12. Margaret OBrien October 25, 2005 at 1:50 pm #

    Loved this recipe–have shared it with others. I’ve used between 45 minutes to an hour, but wish the time was on the recipe.

  13. Stanley Yates June 21, 2006 at 5:45 am #

    Baked it at 350 degrees F for one hour and it came out good. A favorite at Bill

  14. Catherine Cabana October 30, 2006 at 7:33 pm #

    I don’t know what this other lady is talking about. Look at the reviews this pudding has received…. always good…I make this for my family all the time…..MMMMMMM good!!! Great Recipe.

  15. Judi Richman November 27, 2006 at 10:19 am #

    I think there is a typo in the recipe. Should be 1 teaspoon vanilla not 1 tablespoon.

  16. James Taylor February 14, 2007 at 4:56 pm #

    Hi, as a Chef that used to make this recipe twice per week, let me give a trade secret here on the grapenuts. Heat the milk. Mix with the other ingredients, and place it into the pan — hand feed the grapenuts at a slow handful pace evenly around the pan into the mixture. This will make the grapenuts come to the top. I don’t know why but this always worked for me.

  17. janice carter February 18, 2007 at 3:39 pm #

    I know this recipe well, however the secret to having the grapenuts evenly distributed within the pudding was given to me by a 93-year-old friend a long time ago on Cape Cod, Mass. You MUST stir it TWICE within the first 20 minutes it is in the oven.

  18. Anonymous February 27, 2007 at 9:24 pm #

    I did not care for this recipe. I think it was a waste of time and ingredients.

  19. geo whetstine August 15, 2007 at 11:43 am #

    I cannot understand how anyone would not like this recipe, if they followed it carefully. Unless they just don’t like grapenut pudding, which of course is not the fault of the recipe.

  20. Anonymous October 6, 2007 at 1:43 pm #

    It was okay, but noone would eat it but me!

  21. Katy Walker October 28, 2007 at 10:08 pm #

    This is one of my all time favorites! My recipe calls for the same amount of sugar as Grapenuts and I also melt a tablespoon of butter in the scalded milk/grapenut mixture after I have removed it from the heat. YUMMY!

  22. Kathy Lambert December 31, 2007 at 2:24 pm #

    I am from Maine, and can remember eating this in a restaurant, and loving it when I was young. I was thrilled when I came upon a recipe for it a few years back. I put 3/4 cup sugar, and 1 teaspoon vanilla, 3 eggs, 3 cups milk, 1 cup grapenuts, and spinkle top with cinnamon. Stir twice before putting it in casserole. It’s more grapenutty. Delicious!

  23. Marianne Pacheco October 24, 2008 at 1:29 pm #

    I have been cooking this pudding for the last 65 min and it still is not cooked. I suspect that the sugar amount is not correct. Most recipes I have looked up call for a cup of sugar.

  24. Autumn Leaves November 3, 2008 at 3:19 pm #

    1. 1 tablespoon of vanilla is the correct measure from the original recipe. 2. The milk does not need to be scalded unless it is raw … just heated. 3.The grapenuts form the bottom crust of the pudding. 4. Baking: set the pan with the pudding in it, into another pan with water reaching about halfway up the pudding pan, this is important. 5. It takes about an hour and a half to set.

  25. Anonymous December 1, 2008 at 11:41 am #

    My recipe calls for soaking the grapenuts in butter while mixing the other ingredients. They always float…..

  26. Jean Rossetti April 14, 2010 at 12:19 pm #

    Have been making this recipe for years. A little trick about the grapenuts. Put the milk in saucepan, add the grapenuts and scald then for 5 minutes. Remove from heat and let cool. Warm is OK. Then add the egg mixture to milk and grapenuts slowly and continue. Perfect every time.

  27. ruth kee January 19, 2011 at 7:10 pm #

    This is one of the desserts I grew up with and I am over 70. The recipe is great and true to the original. I have finally converted all of the grandchildren to it. Along with Indian Pudding this is true New England.

  28. Noreen Pahl March 15, 2011 at 8:39 pm #

    I hadn’t made this in a long time and couldn’t find my old cookbook since I moved. Now looking at your recipe, I recall mine and it is very close. No need to soak grapenuts, just sprinkle on top and then add fresh ground nutmeg. That way it comes out half plain custard and half grapenuts. Also I sprinkle in 1/2 cup golden raisins. I figured out this recipe years ago because it was my favorite served at the Princeton Inn.

  29. Christine Arnold January 11, 2012 at 4:18 pm #

    This recipe is great! My father loved grapenut pudding and so do I but it’s not a pudding that everyone loves. Like Indian Pudding, it’s a special taste.

  30. Sharon Finn January 6, 2013 at 3:09 pm #

    Nice, New England comfort food!
    My grandmother and my mother both used this recipe!
    It’s still delicious!

  31. Anonymous January 10, 2013 at 12:14 am #

    This recipe has been made and loved by my family for at least 4 generations! The ingredients are very simple, but the key is to use the right steps or you’ll just end up with mush. We have always mixed the entire thing in the same dish it will be cooked in; beat the eggs well, then stir in the liquids, then add the drys (skip the butter/scalding the milk step). Turn the oven on to heat while the Grapenuts soak up the mix. As others have said, gently stir it after 15 or 20 minutes of cooking (this suspends about half the moistened Grapenuts above the custard while the rest settle to the bottom) then top it with the nutmeg. All that being said, the biggest secret is to use a deep 2qt dish (like the deep 2.5qt round Corningware dish) to minimize the surface area and maximize the amount of custard; using a shallow dish like a standard casserole dish or ramekin will not give you any pure custard and will leave a bowl of mush. Most in my family prefers eating it warm, but I want it chilled in the fridge overnight!

  32. Christine August 18, 2013 at 5:47 pm #

    This was one of my mother’s favorite dishes and I think fondly of her whenever I make it. Today was really a little too warm to be running the oven, but I’m consoling myself with the notion that I can have Grapenut Custard (Mom’s name for it) for breakfast all week!

  33. Carol September 16, 2013 at 8:24 am #

    My mother and grandmothers made this for years – now I bake it. I’m going to make another one today only using maple syrup instead of vanilla for a change !! I have no clue how anyone can mess this receipe up – it is so simple !! And yes, – it was Grapenut Custard in my family (VT) as well. Regardless of the name – it is a wonderful dessert – hot or cold.

  34. Joline Cosman February 11, 2014 at 12:23 am #

    I just found this recipe here on Yankee Mag. and I can’t wait to make it !!!!! I too, grew up in Massachusetts, and Mom made this from time to time for my dad. A dollop of real whipped cream, nothing more comforting !!!!! I have read all the notes, and I am kinda surprised of the few who didn’t like it !!! It may be an acquired taste, but if so, I acquired it when I was a little girl !!!!! Never bothered me that the Grape Nuts sunk to the bottom, but I can imagine it would be pretty good all throughout. I will try the sprinkle in thing from the chef, but if it doesn’t work, it won’t matter to me !!!!!
    I will use 3/4 cup sugar, as I like sweet, but not too sweet. Maple syrup might be good as I live in Vermont now.
    Can’t wait….!!!

  35. Keith DeWeese April 5, 2014 at 9:38 am #

    I was born and raised in the midwest, and I’m a relatively new resident of Massachusetts. I’m not sure how I became aware of this dessert, but I did so many years ago while living in Chicago; though, at the time, I didn’t get a chance to try it (wondering if it might have been served in the Cape Cod room of Chicago’s Drake Hotel?)

    Finally tried it at Christo’s of Brockton (now out-of-business) then had it, again, at Turner’s in Melrose. Both times, it was delectable! I couldn’t believe how comforting and delicious it was. In my realm of experience, I could only compare it to the rice puddings available at Detroit-area Greek restaurants; but, as much as I loved that rice pudding, this cereal pudding is, hands down, my favorite.

    Will be attempting my first batch later today, Saturday evenings being simple, comfort-food supper time. Can’t wait and will definitely report back on how it turned out. Thanks to all here for the various tips for making this treat.

  36. judith yates May 16, 2014 at 4:49 pm #

    my mother used to make this for us in winter. I have lived in montana for 30 years and thought I would give it a try. just like moms. made me cry

    • Aimee Seavey May 16, 2014 at 5:00 pm #

      We’re so glad you enjoyed the recipe, Judith! It’s wonderful how taste and memory can form such a solid team. :)

  37. Caroline May 29, 2014 at 10:24 pm #

    This is probably the third time in ten years that I have Googled this recipe and immediately clicked on the Yankee Magazine link. Having grown up in Massachusetts, I remember, fondly, this dessert at restaurants myriad. And it reminds me so much of my Nana. Living now on the West Coast, I long for home, and this brings me back every time. This recipe IS spot on as far as what I remember as a kid. Thank you, Yankee Magazine!

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