Grapenut Pudding
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Yield: 6 servings
Watch this video: Grapenut PuddingIngredients:
1 quart milk, scalded1 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).Browse Similar Recipes
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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.
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
The grapenut pudding is sweet and light. Recipe doesn’t indicate how much time to bake. I cooked it for an hour.
The grapenut pudding is sweet and light. Recipe doesn’t indicate how much time to bake. I cooked it for an hour.
This is a great recipe and will make this again and again….it is truly a five star good eatin’ recipe.
This grapenut pudding should be called A Touch Of Heaven!!!!!
The recipe is so easy and tastes GREAT!
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.
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.
Wonderful recipe. Doubles well. I like to use 1/2 teaspoon of maple extract in place of the vanilla.
This recipe is very good and very easy to make. My only question is how long do you bake it for?
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.
Baked it at 350 degrees F for one hour and it came out good. A favorite at Bill
I made this using 4 small casserole dishes instead a 2 quart, thinking I could give some to a neighbor and father-in-law. I tested for doneness with the “knife inserted 1 inch” recommendation. It ended up in the trash instead. The grapenuts sunk to the bottom, and the custardy part wasn’t all that remarkable. A waste of ingredients and time.
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.
I think there is a typo in the recipe. Should be 1 teaspoon vanilla not 1 tablespoon.
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.
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.
I did not care for this recipe. I think it was a waste of time and ingredients.
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.
It was okay, but noone would eat it but me!
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!
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!
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.
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.
My recipe calls for soaking the grapenuts in butter while mixing the other ingredients. They always float…..
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.
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.
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.
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.
Nice, New England comfort food!
My grandmother and my mother both used this recipe!
It’s still delicious!
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!