Grapenut Pudding

Name: Grapenut Pudding
Prep time: 10 min
Total time: 1 h
Yield: 6 servings
Cuisine: american
Ingredients: 3 pcs egg (large); 2 cup whole milk; 0.75 cup grape-nuts cereal; 0.5 cup sugar (granulated); 1 tsp vanilla extract; 1 pinch salt; 1 tbsp unsalted butter (for greasing the dish); 1 pinch nutmeg (ground, for topping)

RATING

4.5/5(68)

TASTE SCORE

8/10

A nostalgic New England baked pudding with a silky custard base and a crisp, nutty crust. The Grape-Nuts cereal absorbs the warm vanilla egg custard, then bakes to a golden brown, creating a dessert that's both creamy and crunchy.

PREP

10m

COOK

SERVES

1 CUP

218 cal

SERVINGS

INGREDIENTS

For 6 servings

3 pcsegg · large2 cupwhole milk¾ cupgrape-nuts cereal½ cupsugar · granulated1 tspvanilla extract1 pinchsalt1 tbspunsalted butter · for greasing the dish1 pinchnutmeg · ground, for topping

NUTRITION · PER SERVING

218

CALORIES · 1 CUP

Protein8g · 15%

Carbs33g · 61%

Fat7g · 29%

Fiber2g

Sugar18g

Saturated fat4g

Cholesterol98mg

Sodium132mg

Potassium213mg

Phosphorus101mg

How we calculate →

METHOD · 6 STEPS

prep
Preheat oven and prepare the baking dish.
1.Preheat the oven to 350°F (175°C).
2.Grease a 1.5-quart baking dish with butter.
3.Boil a kettle of water for the water bath.
mix · ~3 min
Mix the custard base.
1.In a large mixing bowl, whisk the eggs and sugar until well combined.
2.Add the milk, vanilla extract, and salt. Whisk until smooth.
3.Stir in the Grape-Nuts cereal until evenly distributed.
TIPDon't over-whip the eggs — just mix until the sugar is dissolved and no streaks remain.
rest · ~15 min
Let the Grape-Nuts soak.
Pour the custard mixture into the greased baking dish. Let it sit on the counter for 15 minutes so the Grape-Nuts can absorb some liquid and soften slightly.
TIPThis resting step is crucial — it transforms the cereal from gravel-hard to a tender, chewy texture after baking.
bake · ~55 min
Bake in a water bath.
1.Sprinkle the top evenly with ground nutmeg.
2.Place the baking dish inside the large roasting pan.
3.Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish.
4.Bake for 50-55 minutes, until the center is set but still slightly jiggly.
TIPThe water bath is non-negotiable — it gently sets the custard without curdling or cracking on top.
rest · ~30 min
Cool the pudding before serving.
Carefully remove the baking dish from the water bath. Let it cool on a wire rack for at least 30 minutes. The pudding will finish setting and deflate slightly.
TIPServe warm, at room temperature, or chilled — it's delicious any way, but a slightly warm pudding has the best contrast of crispy top and creamy interior.
serve
Scoop into bowls and serve.
Spoon generous cups of the pudding into bowls. The top will be crusty and the inside smooth and creamy. Serve as is, or with a dollop of whipped cream if desired.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the Grape-Nuts rest for a full 15 minutes so they soften and absorb the custard.
2
Use a water bath to gently set the custard and prevent a rubbery texture.
3
Whisk eggs and sugar just until combined — over-whisking incorporates too much air and can cause cracks.
4
Bake until the center is set but still jiggly; overbaking will make the custard curdle.
5
Cool for at least 30 minutes after baking so the pudding firms up for clean servings.
6
The crispy top is best enjoyed warm, but the pudding also tastes great chilled.
7
Store leftovers covered in the fridge for up to 3 days; the texture remains creamy.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Swap whole milk for full-fat oat or almond milk and use a neutral oil or dairy-free butter for greasing. The custard will be slightly less rich but still creamy and delicious.

spiced