Grape Nut Pudding Recipes

GRAPE-NUTS PUDDING

Steps:

• Put all ingredients in a bowl and beat with hand beater.
• Pour into 9x12-inch baking dish.
• Bake 1 hour at 350°F (or till done).

GRAPENUTS™ CUSTARD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the milk, sugar, salt, eggs, and vanilla together in a bowl; pour into a baking dish. Sprinkle the cereal over the mixture and dot with the butter pieces. Gently set the baking dish into a larger baking dish. Pour enough hot water into the larger dish to reach at least 1 inch up the side of the dish with the custard.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Sprinkle the nutmeg over the dish to serve.

GRAPE NUT PUDDING

Steps:

• 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.

GRAPE-NUTS PUDDING

Steps:

• Soak your Grape-Nuts in a measuring cup which you will fill with water until you reach the one cup mark. It might not equal one full cup of water so be advised to just fill the cup to that line with the cereal in it.
• Preheat the oven to 350 degrees Fahrenheit.
• Spray a deep-walled casserole dish with nonstick spray and place it on top of a walled baking sheet. Add 2 cups of water to the baking sheet which the casserole dish will sit on.
• Place soaked Grape-Nuts in the bottom of the sprayed casserole dish.
• In a large bowl combine the sugar, eggs, and vanilla. Whisk in the milk, and melted butter and combine fully.
• Pour mixture over the cereal and bake for 90 minutes uncovered in the water bath. This water helps to keep the pudding moist and prevents it from cracking and drying out.
• Allow pudding to firm up at room temperature for at least one hour before serving.
• Serve with fresh whipped cream & extra cinnamon topping *if preferred

GRAPENUT PUDDING RECIPE

Steps:

• Preheat oven to 350 degrees.
• Scald the milk. (Heat, but stop just as it is about to boil)
• While heating the milk, beat eggs, sugar substitute, vanilla, nutmeg and salt in large batter bowl.
• Once milk has scalded, whisk a little into eggs to temper, add a bit more, whisk, then add remaining milk and give it a final whisk.
• Coat interior of baking dish with cooking spray or thin coating of butter or oil. Pour in the custard, then pour Grape Nuts over the top evenly.
• Place the custard dish in roasting pan. Pour water in larger pan until it comes halfway up the inside baking dish or slightly higher.
• Bake for approximately 50 minutes. Center will still jiggle, but be mostly set when done. A knife inserted in center comes out clean at this point.
• Let cool. Serve warm or cold, with or without whipped cream.

GRAPE-NUT CUSTARD PUDDING

Steps:

• Preheat the oven to 350°F and heat a kettle of water to just below boiling.
• Generously butter the bottom and sides of a glass baking dish (either 13 x 9 or 9 x 9 - see notes).
• Place the Grape-Nuts cereal in a large bowl and set it aside.
• Scald the milk in the microwave or a saucepan and pour it over the cereal, reserving 1/2 cup for tempering the eggs.
• Set the cereal and milk aside for 5 minutes to begin softening.
• While the cereal soaks, whisk the eggs, vanilla, sugar, salt, and cinnamon together until the sugar is dissolved and the mixture is a little frothy.
• Start whisking the reserved milk into the eggs, 1 tablespoon at a time.
• Once the eggs are tempered, add them to the bowl with the milk and cereal.
• Stir to combine, pour the mixture into the prepared baking dish, and sprinkle some extra cinnamon and nutmeg over the top.
• Place the baking dish into the center of a large roasting pan and carefully pour the hot water into the outer pan to a depth of about 1-inch.If you aren't familiar with baking custard in a water bath (bain-marie), click here for a more detailed explanation.
• Carefully place the pan in the oven and bake for 45 to 55 minutes, or until the pudding pulls away from the edges of the dish slightly and a butter knife inserted into the center comes out clean.
• Remove the pudding from its water-filled outer container and set the dish on a cooling rack to cool completely.
• To serve, cut into squares for serving and top with whipped cream if desired.

CLASSIC GRAPE-NUTS PUDDING

Steps:

• Preheat oven to 350 degrees, and grease a 13x9 casserole dish with butter.
• Soak Grape-Nuts cereal in hot water to soften for about ten minutes. Drain water.
• In a mixing bowl, whisk together milk, cream, vanilla, eggs, sugar, cinnamon, and nutmeg.
• Pour mixture into the casserole dish along with the cereal. Mix to evenly distribute the cereal.
• Set casserole dish in a roasting pan and fill halfway with water. Bake for about 60-75 minutes until custard is firm all the way through. It took closer to 75 minutes in my oven.
• Once firm, remove from oven and let cool. Serve warm or cold. Leftovers must be kept covered and refrigerated for up to 3 days.