Grape Nut Custard Pudding

A serving of grape nuts pudding on a round white plate, topped with whipped cream, next to a napkin and fork, the pudding baking dish in the background.

4.46 from 95 votes

Grape Nut pudding is a classic New England dessert, combining a lightly sweetened, creamy egg custard with the cereal, vanilla, and cozy warming spices.

Prep Time15

Cook Time1

Total Time1 15

Course: Desserts

Cuisine: American

Servings: to 12 servings

Author: Lynne Webb

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

Here are some 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.

Nutrition