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Grape-Nut Custard Pudding

This recipe can be found online from a number of sources, all with very little variation. A popular dessert in New England, Grape-Nut Custard Pudding is basically a mildly-sweet egg custard, flavored with cinnamon and nutmeg and combined with Grape-Nuts cereal for extra flavor and texture. It's not only easy to make, according to our calculations, it's less than 150 calories per serving.

Grape-Nut Custard Pudding

Grape-Nut Custard Pudding

  • Ingredients:
  • 1 cup Grape-Nuts cereal
  • 1 quart whole milk
  • 5 large eggs
  • 2 to 3 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (plus more for dusting over the top of the pudding)
  • Freshly ground nutmeg (for dusting over the top of the pudding)

Preparation:
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 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 aside for 5 minutes to start softening the cereal.

While the cereal soaks, whisk the eggs, vanilla, sugar, cinnamon and salt 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.

Note: If you aren't familiar with cooking a 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.

Makes 12 servings

Recipe Notes:
You can use either a 13 x 9 x 2-inch or a 9 x 9 x 2.5-inch baking dish for this recipe. The 9 x 9 will turn out a little thicker with the cereal on the bottom and a layer of custard on top (main photo). The 13 x 9 will be thinner without the layered look (photo below).

Both are delicious and the flavor is the same either way.

comments & replies

I have never made this pudding before but your instructions seem pretty easy to follow. thank you.

I remember going to the Stop&Shop with my mom in the early 60's and at the bakery they would serve Grape Nut Custard. That's where I first encountered this wonderful dessert. Then my mom started making it at home and I would get in trouble for eating it all.

im from Boston,Masss ....my Mom made this,but she baked it in a bowl.i made some a long time ago and then lost the recipe. is this just a New England thing?

I am from New England and I grew up with this dessert and love it! I now live in Georgia and recently made it for some people that I work with (who had never even heard of it!)and they absolutely loved it too!

I believe the recipe used to be printed on the box of Grape Nuts cereal.

Just like I remember it from Rhode Island!!!

Same as I remember from Rhode Island. Made it as a regular dessert in my Restaurant in San Diego. People loved it!

Enjoy!

I used to get it at Marcellos family restaurant in e. providence or cranston

I lived in Maine and a little restaurant called the Railway cafe in Randolph served grapenut pudding with whipped cream. It brings back fond memories of my daughters enjoying this desert on Sunday after church.

My grandmother used to make this recipe (she just passed away a week ago) and now i'm going to pass on this amazing tradition of making grape-nut custard! I could eat the entire tray! :)

Being born in MA, this was a very common dessert.
Love it !!!!!!!!!!!!!!!!!!!!!1

I grew up on a dairy farm in northern Vermont and my mother (God rest her soul) was an awesome cook who never measured anything! We ate this for dessert atleast 3 times a week. Her recipe was in her head and now in my heart! I just made some and it's in the oven as I write this! Brings back great memories and it's healthy too!

had a recipe, 4 eggs, 4 cups milk, vanilla, salt. cook in water bath 90 minutes. i forget how much sugar, and grapenuts.

Born in Mass, now live in Fla. always had this dessert and make it myself. Just today we visited our favorite restaurant Towne Tavern in Celebration, Fl. They are a Mass based seafood rest. and have the seafood flown in everyday and one of there desserts is to die for Grapenut custard pudding which we always get warmed with whipped cream. Now I have to make it again tomorrow. YUM!

Hi Lynne, I just re-read my comment and put down KIssimmee but the Towne Tavern is actually in downtown Celebration. We where just there a few weeks ago and as usual enjoyed the clam chowder and all the other seafood (combo plate) which I get on purpose so I can bring half home for lunch the next day.
cynthia

Anyone have the grapenut custard pudding recipe from off the grapenut box? thanks Diane

From the box many years ago!!
3/4 C. Grape-nuts cereal
1/4 C. melted butter or margerine
1/2 C. sugar
3 well beaten eggs
2 C. milk
1/4 C. raisins
1 t. vanilla
1/8 t. nutmeg or cinnamon
1/8 t. salt

I grew up in Maine and the restaurant at which I worked served it. We used less grape nuts and allowed them to float so we could have a lot of rich custard too. The other side of this delicious coin included some other wonderful local treats made with corn meal and/or molasses--Indian Pudding, corn fritters, and the best toasting bread ever, Anadama bread.