Grapenut Custard Pudding
A New England classic: a creamy baked egg custard with Grape-Nuts cereal and optional raisins, topped with cinnamon sugar.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Grape-Nuts pudding is a New England diner favorite, and Sandra Mills's version is a simple baked custard of eggs, milk, sugar and vanilla with Grape-Nuts cereal stirred in. The cereal softens and settles into a tender layer as it bakes.
Cinnamon sugar on top and raisins if you like.
Ingredients
- 2 eggs
- 2 cups milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/3 cup Grape-Nuts cereal
- Raisins, to taste (optional)
- Cinnamon and sugar, for the top
Instructions
- Mix. Butter a 1-quart souffle dish. Beat the eggs with 1 cup of the milk. Add the sugar, salt and remaining milk. Add the vanilla and beat. Stir in the Grape-Nuts and raisins.
- Top. Pour into the souffle dish and sprinkle the top with cinnamon and sugar.
- Bake. Bake at 400°F for 5 minutes, then at 375°F for 55 minutes. A knife inserted in the custard should come out clean.
Tips
- The typed page reads "1/4 salt" with the unit missing; 1/4 teaspoon is the natural reading.
- Setting the dish in a pan of hot water gives an even silkier custard.
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