(Original source: Boston Examiner)
Grapenut pudding is my boyfriend Jason’s favorite dessert. I made this for him the first time he came over to my house for dinner. I also made him eggplant parmasan, his favorite meal. 🙂
Cooking Time: 45-60 minutes
- 3 cups whole milk
- 3/4 cups grape-nuts cereal (not flakes)
- 4 large eggs
- 3/4 cups white sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon ground nutmeg
- Preheat oven to 350 degrees F.
- Spray an 8″ X 8″ baking or casserole dish with vegetable spray. Do not use metal.
- Warm milk almost to scalding. Remove from heat and stir in Grape-nuts. Let sit for 15 minutes.
- Meanwhile, in a large bowl with a whip attachment, whisk together eggs, sugar, vanilla and 1/4 teaspoon nutmeg. Whip until well mixed. Add milk and grape-nuts and mix on low only until blended.
- Fill a 9″ X 13″ pan 1/3 with hot water. Place the prepared 8″ X 8″ dish into the pan with the hot water. Pour grapenut pudding into the smaller pan. Place the pans very carefully into the oven, and bake for 45-60 minutes or until knife comes out clean.
- Serves 6-8. Can be doubled in a 9″ X 13″ pan.
- Chill and serve with fresh whipped cream (recipe below).
- 1 cup Whipping cream
- 1/4 cup powdered sugar (confectioners’ sugar)
- 1/2 tsp pure vanilla
- In large mixing bowl, beat cream until it sets up. There’s no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added.
- Add powdered sugar and vanilla and beat until fluffy and stiff. Do not over beat.