Prep 20 mins
Cook 45 mins
This was my mother-in-law's recipe. It is very good. That is all I can say. If you like Grape Nut Pudding, I think you'll like this. I always double the original recipe, so the ingredients below are for the double one, but if you want a smaller one, you can cut it in half.
- Butter a 1 1/2 quart casserole.
- Soak Grape-nuts in hot water for a short while.
- Put into the casserole.
- Add the butter, milk, sugar, eggs, and vanilla; mix well.
- Bake in a pan of water in a 350°F oven for 30-45 minutes, maybe more, depending on your oven.
- Before taking out, check to see if it is firm in the middle.
Delicious! I had this at a restaurant for the first time recently, and decided to try and make it myself. It actually took mine closer to an hour and a half to bake. I just kept checking it, and it was done eventually. I used a cup of heavy cream and three cups of skim milk (because that was what I had) and it tasted excellent. I brought it over to the neighbor's cook out and it was a hit. Thanks for the great recipe!
So-o good. 5 stars all the way! I splurged and used whole milk then topped it while still warm with whipped cream. And I'm going to eat the leftovers for breakfast if there is any left. Thanks Mimi.
New England has some awesome simple desserts that have been around for years and that's because they are SO GOOD!!! This just happens to be one of those, and is an all time favorite of mine. When I go out to eat I always look to see if they have Grape Nut Pudding, Tapioca Pudding, Indian Pudding or Apple Crisp, because in my book there is nothing better than these 4 simple, but delicious, New England classics! I made this yesterday. It was kind of chilly here, at my sisters across from the water, in Maine. I doubled the recipe to make sure I had enough for everyone here, and when it was done, those that like it warm had theirs first, and then those of us that like it cold waited until it chilled. I served it with fresh whipped cream, and I was tickled pink to be eating it. Yummmm Y!!! Thank you so much for another great recipe Courtney! Linda