Grapenut Custard Pudding

A New England classic: a creamy baked egg custard with Grape-Nuts cereal and optional raisins, topped with cinnamon sugar.

Vegetarian

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Baked custard pudding with cereal and raisins, one serving in a bowl
  • Prep 10 min
  • Cook 1 hr
  • Total 1 hr 10 min

Updated

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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

  1. 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.
  2. Top. Pour into the souffle dish and sprinkle the top with cinnamon and sugar.
  3. 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.

Vegetarian

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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