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.
Grape-Nut Custard Layered Pudding My Dad’s Way ~ New England Style
- 2 quart casserole dish
- Water Bath Pan
- 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
- 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.