5 Reviews

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!!

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Joanne G. December 12, 2015

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.

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SewandXit April 18, 2010

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!!!

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tonythurston51 April 12, 2009

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

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Sica November 25, 2008

This is one of my favorite desserts! It went quick at my house. I love it cold with a huge scoop of whipped cream, but some like it warmed with whipped cream. Either way, they are both delicious!

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FoodieFanatic November 10, 2008
Grape-Nut Pudding