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