Grape Nut Pudding

"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."
photo by eabeler photo by eabeler
photo by eabeler
photo by Mimi in Maine photo by Mimi in Maine
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by Mimi in Maine photo by Mimi in Maine
Ready In:
1hr 5mins
1 pudding




  • 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.

Questions & Replies

  1. Do you scald the milk first? I noticed on other recipes for grapefruit except yours to do that?
  2. How much hot water is used for soaking the grapenuts? Do they need to be drained before going into casserole? Should the milk be scalded first?


  1. "Soak Grape-nuts in hot water for a short while." That's awfully vague. Ended up leaving it in the oven for an extra 30 and it still didn't set. Finished product ended up being very soupy.
  2. 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!
  3. 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.
  4. 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
  5. I made this with two cans of evaporated milk and one can of water. I added the sugar and vanilla and the grapenuts to the boiling water. Then, put the sauce pan with the grapenuts into the freezer. I emptied the two cans of evaporated milk into a blender. I then cracked 4 large eggs into the blender. I blended on low. I then put the grapenuts into my baking dish and mixed in the milk and egg. It came out very, very well. Baking with evaporated milk and adding water usually works out better than using fresh milk or cream.


  1. Love Grapenut pudding...mostly because of the custard! And because of my grandfather. Anyway, I have soaked the grapenuts in 1 cup of the milk of the 4cups and heated the other 3cups...2cups of that is Half and half and 1 cup 1% milk! Yes ppl...Half and adds richness and extra creaminess to the custard. I also add nutmeg or I have recently added saffron to the warmed milk/cream. It tastes wonderful! Try it! I baked my pudding in a pyrex 7×11 dish the first time. It took about 45 minutes to cook. This time I'm trying a pyrex 8×8, 2 qt, to see about the timing and how it comes out. I love this website though... I enjoy many of the recipes from here. Thanks so much!
  2. Use almond milk! One cup Grape Nuts, four cups almond milk and three eggs. That’s it!


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