Grape Nut Custard Pudding
Grape-Nut pudding is a classic New England dessert of lightly-sweetened egg custard combined with Post Grape-Nuts cereal and spices.
Low in calories (only about 200 per serving) and easy to make, this dessert is simply a lightly-sweetened egg custard, flavored with cinnamon and nutmeg and combined with Grape-Nuts cereal.
Grape-Nut custard pudding has been a favorite of New England cuisine dating back to the early 1900s. It was very popular in the 1970s when I was living in Rhode Island and you could find it on the dessert menu of many casual restaurants.
Tips for making grape nut pudding
Depending on the size of the pan you use for baking, the cereal will either sink to the bottom of the custard to form a thick, soft crust (photo above) or be distributed throughout the custard (photo below).
- Scald the milk and use some to soften the Grape Nuts prior to mixing them with the other custard ingredients.
- Temper the eggs by mixing in a little of the scalded milk.
- Bake the custard in a bain-marie (water bath).
- Cool completely before cutting.
- Leftover Grape-Nuts cereal can be frozen in a tightly sealed container for up to 6 months.
More New England recipes
New England has a wide variety of dishes unique to the region and 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. Here’s a partial list of our favorites:
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
Grape-Nut pudding is a classic New England dessert of lightly-sweetened egg custard combined with Post Grape-Nuts cereal and spices.
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 glass baking dish (either 13 x 9 or 9 x 9 - see notes).
- Place the Grape-Nuts cereal in a large bowl and set it 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 the cereal and milk aside for 5 minutes to begin softening.
- While the cereal soaks, whisk the eggs, vanilla, sugar, salt, and cinnamon 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.
If you aren't familiar with baking 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 if desired.
Notes
Baking dish sizes:
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 and the cereal will form a soft crust on the bottom topped with a layer of creamy custard. The 13 x 9 will turn out thinner and the soft cereal will be mixed throughout the custard layer.
Both versions are delicious and the flavor is the same either way.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 201Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 114mgSodium: 205mgCarbohydrates: 27gFiber: 2gSugar: 18gProtein: 8g
Note: Nutrition information is estimated and may vary from your actual results.
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50 Comments on “Grape Nut Custard Pudding”
I love grapenut pudding, ate it as a kid. I wrote in to our local news info show about it when they were talking about grapenuts and they ended up making it in a cooking segment on their show! Everyone raved about it
Hi Kate,
Glad to hear they took your suggestion on the local show. It’s a great dessert – easy to make and tasty.
I am from Massachusetts and THIS was my mother’s favorite dessert. She always asked for it in restaurants…up to her late 90’s. Of course it was never served…no matter how many times I told her “Mom, no one makes that anymore”, she always wanted it. So today, in her honor, I’m going to make it.
Hi Christine,
Hope you enjoy the Grape Nut Pudding. It may be an old fashioned recipe, but it’s still a favorite for many New Englanders. Easy to make too!
Can the recipe be doubled to put in 13×9 dish?
Hi Deb,
This recipe can be made in a 13×9 dish with the quantities as they are, but the finished dessert won’t be as thick. I mention this in the recipe notes and you can see the difference in the way the custard turns out in the two photos in the post.
I’ve never doubled the quantities, so I can’t speak from experience to answer your question, however, a 9×9 pan has a capacity of 10 cups, a 13×9 has a capacity of 14 cups. If I were to try to make a thicker version in the 13×9 here are the quantities I’d use:
1-1/2 cups Grape-Nuts cereal
6 cups whole milk
8 large eggs
3/4 cup sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
Preparation would remain the same. Hope this helps.
Making an old family favorite now! Grew up outside Boston. Grandmother and mom made it! Love it! The Red Wing Diner on rt 1 serves it still to this day!
Grape Nut Pudding is a favorite for us too!
We’re New Englanders and this is my families favorite dessert. My Mother always made it and I’m about to make it right now. I use a recipe I got out of an old Grange cookbook of my Mother in laws from I think the thirties maybe, and now it’s my favorite. Very easy, and very good.
4 eggs
One quart whole milk
3/4 c grape nuts
3/4 c sugar
1 ts vanilla
Cinnamon
Butter casserole dish. Set oven to 425 degrees.
Beat eggs until thick and lemony. Add milk.
Add grape nuts and sugar and mix. Add vanilla.
Pour into buttered casserole, sprinkle top with cinnamon and bake for around ten or so mins and then stir carefully to lift nuts a bit from bottom to spread around. Continue baking (1 hour?) until table knife in center comes out clean.
Hi Judith,
Thanks for sharing!
The foods native to New England are so good. This is one of my favorites. To bad lots of the recipes from New England, are becoming so rare. Thanks for posting this.
Tried and true New England favorite. it seems like comfort food to me!
It’s one of our favorite New England specialties – so simple, but so good.
Still desire it here in New York. I notice that it is also hard to find in New England anymore. It is a tradition that should not be lost. I remember as a very young kad that my Grandmother ordered it in a restaurant. That was early 50’s. Oh, memories!
Hi Francis,
I’ve been in Florida for a long time and I still make this on occasion – particularly in the fall when I’m missing New England. I guess the recipe isn’t trendy enough to be served in restaurants anymore, but it’s easy enough to make at home. Enjoy!
Thanks for the original ingredients list!
You’re welcome! This recipe is a classic for New Englanders.
Sundays were stock car races in Lonsdale with dinner at Oates’ Tavern where my favorite desserts were Grape-Nut pudding and Indian pudding w/ vanilla ice cream. I can buy the Indian pudding