Grape-Nut pudding in New England is on the menu in many restaurants!
You will either be served the pudding with the Grape-Nuts cereal and custard as two separate layers or all mixed together.
My preference is the way my Dad made it, the layered version.
There were a several special dishes my Dad loved to make himself and this recipe was one of them.
As it bakes, it magically forms into two layers!
If you are a custard fan like my Dad was, and I am, try this popular New England comfort food dessert!
See some pictures of how to make it in the slideshow below.
Enjoy!
Grape-Nut Custard Layered Pudding My Dad’s Way ~ New England Style
New Englanders love their Grape-Nut Pudding! There are two ways, mixed or layered. My preference is this layered way. The Grape-Nuts cereal and the custard magically separate into two separate layers. If you never had Grape-Nut Pudding, try this!
Servings:
Calories: 152
Equipment
- 2 quart casserole dish
- Water Bath Pan
Ingredients
- 6 cups milk
- 1⅓ cups Grape-Nuts cereal
- 6 eggs
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- ½ cup sugar
- ½ teaspoon cinnamon or nutmeg
Instructions
- Preheat the oven to 350°.
- In a large pan over medium heat, scald the milk.
- Stir in the grapenuts cereal, then remove from the heat and let it cool slightly. Set aside.
- In a medium bowl, beat by hand the eggs, salt, vanilla extract, and sugar and pour it into the milk mixture.
- Stir to blend everything together then pour this into a two-quart casserole dish.
- Sprinkle the cinnamon, or nutmeg over the top.
- Place the casserole dish into a water bath. (Put the casserole dish into another larger pan filled with hot water one-quarter of the way up.)
- Bake at 350° for 60 minutes.
- Remove the pudding casserole dish from the water bath and let cool on a wire rack. When it is cooled, cover it and put it into the refrigerator for a few hours to chill before serving.
- Serve the cold, with or without whipped cream.
- Store it covered in the refrigerator.
Nutrition
Calories: 152kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 149mg | Potassium: 206mg | Fiber: 1g | Sugar: 15g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg
I make this recipe at least once a month
Without the old fashioned water bath and it is just as wonderfully creamy and delicious as it would be with.
It was just like my Nana’s recipe!!! She has been gone for 25yrs now and I had lost her recipe – all I could remember was equal parts milk to egg!! Thank you so much, I made it tonight and it came out just like my Nana made 💖
I am SO VERY HAPPY you found the same recipe as your Nana’s! That is wonderful! It is an unusual, delicious, and great recipe! I love it too!
It IS a great custard! It’s unusual and not popular to all, but I love the grapenut cereal in this custard. I
I know some people stir the grapenuts completely into the custard which is good too. I just happen to like it even more in layers like this. Now I have to make some this week! Thanks for writing! Enjoy!
This Dads recipe is the best !
My mom made custards all the time…grape nut, maple, vanilla, etc. but I don’t remember her ever using a water bath! That was back in the 50’s and 60’s! Are water baths a new thing!
So glad you liked it, Jessica! Not many people even know this pudding!
This was great. I did stir the contents at 20 minutes and 35 minutes so that the great pets would be dispersed throughout the custard more evenly. I also served it before it totally cool. It was delicious warm with some whip cream.
Hi . I have made this recipe three times !
A great custard !
Finally! A real grapenut custard recipe!!!! Thank you, and Dad!