Table of contents
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
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- 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
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
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.
It’s always a hit and so easy to make. I have to double the recipe. I’m going to bring it to our Super Bowl party this February.
Truly New England. I have always and will continue to love it and order it when I find it on a menu!
Hi Francis – Thanks for your comment. I lived in Rhode Island for many years and loved this dessert. I’m in Florida now, so if I want Grape Nut Pudding, I need to make it myself – I’ve yet to see it on a restaurant menu here.
The Hilltop Steakhouse in Saugus, Mass., had the BEST! ~Cut into big squares and served with whipped cream. Sorry the Hilltop has closed its doors after many years.
Yes I remember Hilltop
I was introduced to grape nut pudding at the Hill Top Restaurant in New Hampshire about twenty five years ago. I live in Sturbridge Mass and my husband and I started going to this local restaurant called Annie’s and I found out they serve grape nut pudding, which is to die for.
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.
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
Anyone have the grapenut custard pudding recipe from off the grapenut box? thanks Diane
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 Cynthia,
Thanks for your comment. We moved to Florida from Rhode Island back in the ’90s – still miss the seafood. We’re in Orlando and we’ll have to check out the Towne Tavern some time. There’s another restaurant in Winter Park called Boston’s Fish House – same deal, seafood flown in from New England. Enjoy the pudding!
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
Hi Cynthia – I made the change on the original comment. Thanks for the update!
I remember Grapenut pudding from boarding school in Milford Ct, where the sisters had desserts ready for us after school. We all enjoyed the cottage pudding, brownie square and butterscotch pudding, but the days we saw GRAPENUT pudding, that was the greatest treat. I am now 90, make it for neighbors, family and of course myself . More moms should make it for breakfast before school. It is so nutritious!!!
Hi Bette,
Like you, I love Grapenut Pudding but never thought of trying it for breakfast. You make a good point about it being nutritious! Thanks for taking the time to share the idea with us.
had a recipe, 4 eggs, 4 cups milk, vanilla, salt. cook in water bath 90 minutes. i forget how much sugar, and grapenuts.
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!