Prep 20 mins
Cook 1 hr
A New England favorite! Served in many restaurants from Maine to Massachusetts. Many of my friends here in Florida had never heard of grapenut pudding until I made it. I had to give them all the recipe.
- 1 cup Grape-nuts cereal
- 3⁄4 cup sugar
- 4 eggs
- 1 quart milk, scalded
- 1 1⁄2 teaspoons vanilla extract
- 1 dash salt
- ground nutmeg
- Preheat oven to 350 degrees.
- In a large bowl, pour scalded milk over the grape-nuts and let sit 5 minutes.
- In a medium bowl, beat eggs, sugar, salt and vanilla. Add to the milk and grape-nuts, and stir a couple of times.
- Pour into a greased 2-quart casserole dish. Sprinkle generously with ground nutmeg. Set the casserole dish in a larger pan and pour very hot water until halfway up the sides of the casserole dish. Bake for about 1 hour, or until a knife inserted 1 inch in the center comes out clean.
- Serve warm or cold in individual dessert bowls with whipped cream.
I was so thrilled to make this for my Midwest and FLA friends. I had to use a 3 QT baking dish so I made 1 1/2 recipe. Used part sugar and part xylitol and 3 drops cinnamon essential oil with a dash of organic cinnamon powder... End result DIVINE!!! Served with fresh Plant City FL strawberries and whipped cream.. !!!! Ps. I am a N.E NATIVE gloating( shy fully ) with this recipe!! Thank You so much!!
YUM!! I grew up in MA and have lived in ME for 23 years. There's nothing like a good New England desserts. We LOVED this recipe. I ate a good-sized serving right out of the baking dish not long after it came out of the oven. Then...I shared it. LOL As delicious as it was, the next time I make it, I'm going to cut the sugar back to 1/2 cup so I won't feel so bad if I eat the entire recipe. I used fat-free milk, because that's all I had in the house. I'm sure whole milk would be fabulous, but the skim did the trick.
We had to have a New England dessert to go with our Boston baked beans and brown bread. This is the one we decided on, and it was eggsellent!!!