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.
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!!!
This is my favorite recipe. So yummy and easy! I'm going to substitute Sugar with Splenda so my mom can have some.