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Hailing from New England originally, Grape-Nut pudding features a smooth and creamy egg custard with a bottom layer made from softened cereal, all warmed by cinnamon and nutmeg. Don’t be intimidated by the water bath (bain-marie) baking method – this delicious dessert recipe is extremely easy to make, and we guarantee it won’t last long once you serve it!
Notes From the MGC Kitchen
Grape-nut custard pudding has been a favorite of New England cuisine since the early 1900s. It was very popular in the 1970s when I lived in Rhode Island, and it was on the dessert menu of many casual restaurants, which is where I first had it. If you’ve never tried it, the flavor is somewhat reminiscent of rice pudding, lightly sweetened (a quality we love), and fragrant with cinnamon, nutmeg, and vanilla. The custard has a smooth, silky texture that melts in your mouth too, so it’s no wonder this dessert has become such a classic.
Key Ingredients
Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.
- POST GRAPE NUTS CEREAL: Grape Nuts breakfast cereal was developed by C.W. Post in 1897. Despite its name, it doesn’t contain grapes or nuts; rather, it’s made from wheat and barley baked into crunchy little nuggets. For this recipe, the Grape Nuts are softened in scalded milk.
- WHOLE MILK: Even if you have reduced-fat or skim milk in the fridge, whole milk is your best choice when making a custard. The fat content in whole milk is crucial for achieving a smooth, creamy texture. Low-fat options might yield a thin or runny consistency.
- EGGS: Eggs are the other key ingredient in making a custard. They emulsify and thicken the custard, but it’s important to cook them at the proper temperature, which is why we use a bain-marie. At too high a temperature, the eggs can curdle, and if it’s too low, the custard won’t set properly.
- VANILLA EXTRACT: Vanilla brings a nuanced flavor and aroma to the custard, complementing the subtle egg flavor.
- SUGAR: This pudding recipe is only lightly sweetened with sugar. We like to add an additional hint of sweetness with a dollop of whipped cream when serving.
- SALT: You might not think salt belongs in a dessert recipe, but a small amount amplifies the other flavors and adds some depth.
- CINNAMON AND NUTMEG: The warmth and sweetness of ground cinnamon is the predominant flavor in this dessert, accompanied by the warm and peppery notes of nutmeg. There are two main types of cinnamon, Ceylon and cassia. Ceylon is more delicate, with hints of floral notes, while cassia is a bit spicier and more intense. Either variety works here.
How to Make Grape Nuts Pudding
Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.
PREPARE THE BAKING DISH: Preheat the oven to 350°F, heat a kettle of water to just below boiling, and butter the bottom and sides of a glass baking dish.
SOAK THE GRAPE NUTS: Scald the whole milk in the microwave or a saucepan. Reserve a half cup and pour the rest over the cereal to begin softening for about 5 minutes.
TEMPER THE EGGS: Whisk the eggs, vanilla, sugar, salt, and cinnamon together until the sugar dissolves and the mixture is a little frothy. Slowly whisk the reserved scalded milk into the eggs, a tablespoon at a time.
ADD THE MILK AND CEREAL: Combine the tempered eggs with the milk and cereal and pour the mixture into the buttered baking dish. Sprinkle some extra cinnamon and nutmeg on top.
BAKE IN A WATER BATH: Place the baking dish in the center of a large roasting pan and carefully pour the hot water into the outer pan to a depth of about an inch. Bake for 45 to 55 minutes, until the custard is set and a knife inserted in the center comes out clean.
COOL THE PUDDING: Remove the pudding from the bain-marie immediately (otherwise it will continue to cook) and allow to cool completely on a cooling rack before serving.
Tips for Success
- CHOOSE YOUR BAKING DISH: We used a 9 x 9 x 2-1/2-inch baking dish to make this recipe, and as you can see, our pudding turned out to have two distinct layers, one of custard and one of cereal. If you prefer the cereal to be mixed throughout the custard, you’ll want to use a larger (13 x 9 x 2-inch) baking dish. The pudding will be thinner, but it should have the Grape Nuts will be mixed throughout.
- TEMPER THE EGGS: Adding the scalded milk one tablespoon at a time will gradually raise the temperature of the eggs before you combine them with the scalded milk and cereal combination. This step is essential for a smooth, silky custard, so it’s important not to rush it.
- USE A WATER BATH (BAIN-MARIE): A bain-marie (also known as a water bath), is used for baking delicate dishes like custards and cheesecakes. It involves placing the baking dish in a larger container of hot water to produce a uniform, gentle heat that helps to prevent curdling, cracking, and overcooking the edges. One thing to remember is that It’s important to remove the pudding from the water bath as soon as it’s done as it will continue to cook until the water cools.
- LET THE PUDDING COOL COMPLETELY: Custard firms and stabilizes as it cools, so it’s important to let your pudding cool to room temperature before serving or storing. Grape Nut pudding can be covered with plastic wrap and stored in the refrigerator for up to two days. You may want to bring it to room temperature before serving.
- FREEZE LEFTOVER CEREAL: Leftover Grape-Nuts cereal can be frozen in a tightly sealed container for up to 6 months.
More Favorite New England Recipes
New England has a wide variety of dishes unique to the region. With its vast and bountiful coastal waters, many of them center around fish and seafood. Even though we no longer live there, we honor our New England roots by making a few iconic regional dishes like lobster rolls, steamer clams, baked stuffed shrimp, baked cod, and a stovetop clambake.
If you’re interested in reading more about New England foods, Yankee Magazine/NewEngland.com has a full list of classics.
Grape Nut Custard Pudding
Ingredients
- 1 cup Post Grape-Nuts cereal
- 4 cups 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
Instructions
- Preheat the oven to 350°F and heat a kettle of water to just below boiling. Generously butter the bottom and sides of a 9 x 9-inch glass or ceramic baking dish (see notes).
- Place the Grape Nuts cereal in a large bowl. Scald the milk in the microwave or a saucepan, reserve 1/2 cup for tempering the eggs, then pour the remainder over the cereal and set it aside for 5 minutes to soften.
- While the cereal soaks, whisk the eggs, vanilla, sugar, salt, and cinnamon together until the sugar is dissolved and the mixture is somewhat frothy.
- Whisk the reserved milk into the eggs, 1 tablespoon at a time to temper them, then add the mixture to the bowl with the milk and cereal and stir to combine.
- Slowly pour the entire mixture into the prepared baking dish, and sprinkle some nutmeg and extra cinnamon over the top.
- Place the baking dish in the center of a large roasting pan and carefully pour the hot water into the outer pan to a depth of about 1 inch. This is your bain-marie (or water bath).
- 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 rack to cool completely.
- To serve, cut into squares for serving and top with whipped cream if desired.
Notes
- CHOOSE YOUR BAKING DISH: We used a 9 x 9 x 2-1/2-inch baking dish to make this recipe, and as you can see, our pudding turned out to have two distinct layers, one of custard and one of cereal. If you prefer the cereal to be mixed throughout the custard, you’ll want to use a larger (13 x 9 x 2-inch) baking dish. The pudding will be thinner, but it should have the Grape Nuts will be mixed throughout.
- TEMPER THE EGGS: Adding the scalded milk one tablespoon at a time will gradually raise the temperature of the eggs before you combine them with the scalded milk and cereal combination. This step is essential for a smooth, silky custard, so it’s important not to rush it.
- USE A WATER BATH (BAIN-MARIE): A bain-marie (also known as a water bath), is used for baking delicate dishes like custards and cheesecakes. It involves placing the baking dish in a larger container of hot water to produce a uniform, gentle heat that helps to prevent curdling, cracking, and overcooking the edges. One thing to remember is that It’s important to remove the pudding from the water bath as soon as it’s done as it will continue to cook until the water cools.
- LET THE PUDDING COOL COMPLETELY: Custard firms and stabilizes as it cools, so it’s important to let your pudding cool to room temperature before serving or storing. Grape Nut pudding can be covered with plastic wrap and stored in the refrigerator for up to two days. You may want to bring it to room temperature before serving.
- FREEZE LEFTOVER CEREAL: Leftover Grape-Nuts cereal can be frozen in a tightly sealed container for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
At first, I was a little worried that it still wasn’t done baking at the 55 minute mark, but when I tested it, it was perfect! The custard was really smooth and light. This was so delicious that it was gone in two days! I’ll definitely be making it again, maybe with a little cardamom on top, as well?
Can you make it without sugar?
Hi Judy,
In baking, sugar helps to stabilize proteins and contributes to texture, color, and flavor so I’m not sure how omitting it would affect this recipe. That being said, savory egg custards are definitely doable, so you may be able to leave out the sugar, but I can’t speak from personal experience on this. The addition of a little flour or cornstarch might be wise.