Contributed by Julie Castle via Yankee Magazine and Saveur Magazine
Ingredients:
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1 cup Grape-Nuts Cereal (I have also used store brand alternative)
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1 quart milk (I use skim)
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4 eggs
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½ cup sugar
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1 Tbsp. vanilla extract
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¼ tsp salt
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Grated nutmeg
Method:
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Heat oven to 350° F.
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Grease a 2-quart glass loaf pan with 1 tsp butter (or spray oil), set aside.
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Put cereal in a bowl, set aside.
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Bring milk just to a boil over medium heat, pour over cereal and set aside to soak for 5 minutes
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Beat together eggs, sugar (or substitute of choice), vanilla, and salt in a large bowl.
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Slowly pour cereal and milk into the egg mixture while whisking constantly.
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Transfer to prepared loaf pan.
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Set loaf pan in a deep roasting pan.
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Pour enough hot water into roasting pan (water bath) that it reaches half way up the loaf pan.
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Bake just until set, about 1 ¼ hours.
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Let cool, sprinkle with grated nutmeg.
Notes:
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Half way through cooking, stir the pudding or else the cereal will settle to the bottom.
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I have also see this cooked in a sheet pan and cut into cubes for serving. Still need the water bath though, as with any custard type pudding.
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I leave the sugar out and serve with a touch of warm maple syrup.
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This is a nice, comforting “sick-bed” food with easily digested protein.
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