New Englanders know Grapenut Pudding. I was amazed when I moved out of New England that people did not know or ever had this custardy dessert. My Nana used to make this all the time and we always had grapenuts in the pantry. I prefer this dessert warm with homemade whip cream but I know people who prefer it cold. I will have to update and add a picture later as last night I just dug in and forgot to take a picture.
You can bake in individual serving vessels or as in one dish. I usually use an 8 x 8 glass baking dish.
You will find slight variations on the internet for this simple but tasty dessert. Below is my grandmother’s recipe. I recommend doubling it to make a nice thick layer in the 8 x 8 baking dish.
- Beat 2 eggs
- Add 1/2 Cup sugar, pinch of salt, 1/3 Cup (heaping) of grapenuts
- Beat above together.
- Add 2 cups milk, 1/2 teaspoon cinnamon, 1/8 teaspoon vanilla
- Beat all together again
- Pour into baking dish.
- Put baking dish in pan of water and bake at 350 degrees for about an hour.
Yes it is that easy!!!!! It should be slightly jiggly when you remove it (remember it is a custard). Let it cool a bit or a lot, your preference. Top with whip cream or vanilla ice cream sprinkled with cinnamon or nutmeg…..oh my! And sometimes I add nutmeg to my mix too…sorry nana…got it make my own.
Now if you start reading other variations you will find some say to scald the milk and soak the grapenuts in the milk for 5 minutes. I did find a version like that from my grandmother too. I have made this both ways and they both turn out delicious. If you do scald the milk make sure you temper the egg mixture when adding the milk.
What is tempering??? If you add the scalded milk all at once to the egg mixture you end up with scrambled eggs–not what you want. Add about 3 Tablespoons of your milk to your egg mixture to slowly raise the temperature of the egg mixture without cooking it before adding the rest.
Since Post Cereal has added grapenut flakes to their product line I want to make sure you all know it is not the flakes but the original grapenuts…those little nuggets of delicious. I would also like to add that I believe whole milk is best when making this dessert but I have used lowfat. It is not as rich but still works.