Grape-Nuts Pudding

Contributed by Julie Castle via Yankee Magazine and Saveur Magazine



  • 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



  • 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.



  • 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.

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