Food
Old-Fashioned Grape-Nut Pudding
We love this Grape-Nuts custard recipe with its cereal “crust” and creamy filling. Find out why Grape-Nut pudding is a classic New England dessert.
By Yankee Magazine|Apr 15 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan
We were a family of seven children. This was one of our favorites. I am anxious to try it and refresh many fond memories. Thanks Yankee. I can always find an old favorite at your site.
Made this today and it was awesome. Did not change a thing follow to a tea. Thanks
I have liked grapenuts all my life. Have made custard pudding for years. The two together I have never heard of but had to give it a try. Can’t wait until it is baked and cooled to try!!!
It’s in the oven. We are away from home , so I tried your recipe. Can’t wait to share with friends.
I like to let this sit for a while before baking which allows the grapenuts to absorb the liquid. Because I prefer the grapenuts spread all through the pudding, I stir it up a couple of times during the baking — especially near the end.
Oh my, how could I have forgotten you? You were my go to dessert , my breakfast so often. Today, I must find some grapenuts. Thanks for the memory.
Also a family of seven children. My mother made this often, it was my favorite. In our house it never lasted very long. I am making it now. Thanks Yankee for a reminder of one of the greats.
I have looked and looked for a Grape Nuts pudding recipe with a velvety pudding and the Grape Nuts on the bottom. Thank you!
recipe evidently no longer found on the box. I had to look it up here.
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I make it every year grapenut pudding. when I’m asked to come to Christmas please bring the pudding or Thanksgiven.
My Mom and I always got this at Bee Bee Dairy at the Norwichtown Mallduring the 60s-80s in Norwich, CT. I’m sure the place is long since closed, but I will always remember eating this treat with my Mom. I have never seen it out here in Michigan of all places, where I now live!
John in MI, BeeBee Dairy did close a number of years ago. We all have fond memories of it.
Do you have a recipe for Anadama bread hidden in your magical files? It was a family favorite when we were growing up in Bethel, ME.
Hi Lucia! We sure do. Here’s the link: https://newengland.com/today/food/breads/quick-breads/anadama-bread/ Enjoy!
My go to dessert at the Maine Diner!
I love the Maine Diner’s grapenut pudding and I believe Big Daddy’s down the road had Grapenut icecream!
My sisters and I actually worked for Bee Bee Dairy for years and we served so much grape nut pudding! I certainly was a local favorite. I almost forgot about it and was so happy when I came across this recipe. For Thanksgiving this year I made this as a surprise and it definitely a great treat that brought back memories of those days!
Always a staple in our local diners here in Connecticut along with creamy rice pudding with currents! Great memories for sure
I have never had grapenut pudding, but have fond memories of grapenut ice cream from the Sundae School in cape cod. I’ll have to give the pudding a try!
For years I’ve only read about this dish through Kathleen Hall Page’s mystery series, Body in the … books (they take place in Mass. & Maine). Decided today I had to make this recipe. OMG, this is so good! You’ve won this Southerner over.
I had this dessert in a restaurant recently and I was motivated to make it. I found this recipe to be very easy to make and so delicious. I put whipped cream on top. Perfect.
Recently we had Grapenut pudding at a local Maine restaurant. I don’t recall if I have ever had it before, maybe once. I loved it and wanted to make it at home. Found this recipe online and made it yesterday. Delicious. Rich, creamy, and easy to make. Added homemade whipped cream and it was a perfect, comforting dessert. Thanks Yankee.
Have loved this since I was a child. Miss my New England.
I like specific amounts of infredients. What is 1/2 cup scant sugar. Love grape nut pudding. Can ‘t wait to try.
Scant means “a little less than”
ps. it’s also great with Maple Syrup poured over the top. yum
I use maple milk. Add 1/4 c syrup to milk mixture. To die for.
I just re-read this page months later and realized I commented about the pudding at Zip’s. Although the diner’s recipe didn’t call for nutmeg, cinnamon was sprinkled over the pudding before it was placed in the oven.
Where do I find the nutritional information for this recipe?
Hi there. Unfortunately, we aren’t able to provide nutritional information for recipes, but if you search online for “Recipe Nutrition Calculator” you will find a lot of sites that will do the math for you. Thanks!
Can this be made in individual ramikens?
Hi Audy! We haven’t tried, but think this would work. Just shorten the cooking time accordingly and make sure to do a knife test. Let us know how it goes if you do try!
My mother used to make this and I loved it. She is in heaven now and the recipe went with her. I was thrilled to find it here in Yankee. I made it and it was perfect, just like my mother used to make it. my husband and I both love it. We too put whipped cream on it and love it warm or cold. Thank you, Yankee.
Can this be made with lactated whole milk?
Do you mean lactose free? Otherwise this is an odd question.
While “lactated milk” could refer to 1) milk that has been produced via lactation, which would include all animal-based milks, or 2) milk to which lactate has been added (which is *kind of* like what yogurt is), I am going to venture to guess that Vicki B. meant to write “Lactaid,” as in “lactose-free milk.” Assuming that, the answer to her question is that you can generally substitute lactose-free milk (such as Lactaid) in any recipe that calls for regular dairy milk. So, it should be fine to use Lactaid milk in this recipe.
This recipe is exactly how my grandmother made it. My husband is a diabetic so I substitute Splenda for the sugar. He lives it. I use 10 little envelopes of Splenda. It is just right!
After a long absence of Grapenuts, my husband’s day is made with his blend of oatmeal & Metamucil topped with a handful of Grapenuts. Alas he reminisces of the Grapenuts pudding his Mom used to make. Am thinking of making it for V’s Day. Reading over several recipes, I seem to remember it being a good dispersion of grapenuts which I think she cooked in a double boiler on the stove. Has anyone cooked on stove top?
Double boiler works great ! Got recipe from grandmother”gaga” boil water ( bottom) top mix 3 eggs, 2 cups whole milk, 1/2 c sugar, 1/2 c grape nuts mix well put on top covered med heat 1/2 hour dont lift cover. Shut off heat cool 10 min add 1 teaspoon vanilla! Yummy
Are the Grape Nuts still crunchy?
The grape nuts are simmered in the milk on the stove to soften them.
Made this in our covid lockdown. Used Truvia as hubby is diabetic. Topped with Greek yoghurt sweetened with maple syrup. Added a few blueberries. Our lunch was satisfied.
So glad to see this recipe. Can’t wait to try it. I haven’t had it since my first job as a dietitian in a Florida hospital back in the ’80’s!
My mom made grapenut,bread and rice pudding all this same way and it was a hit with everyone. Now it’s my turn. Just putting it in the oven. So happy that I found this recipe. Thanks, Yankee.
I was a waitress, with a tremendous sweet tooth, at Zip’s Diner in Dayville, CT. They probably still serve one of 3 oven-baked custard puddings — grape-nut, bread, and rice, omitting the nutmeg. I regularly make grape-nut custard pudding nearly 40 years later and this posted recipe (sans nutmeg) is perfect.
Omg! Zips! My father used to bring me to Zips on our way from RI (home) to W Hartford (college)……What a treat! Your comment just brought back a boatload of memories! Thanks!
I grew up in Putnam and Brooklyn. I loved the chicken fried steak and bread pudding at Zip’s! Or pie with LOTS of whipped cream. (As kids we called Zip’s “Eat’s”, of course) ????
I have great memories of Zips I use to go there on the way home from CT
Just made it a second time and brought it to an Easter dinner. What a hit! I use raw natural sugar and added cinnamon and cloves to give it a spicier taste.
I followed recipe to a tee. I have it in the oven now for an hour. It has not thickened at all?
Did you use whole milk? Other types wont really work
Mine comes out fine using 2% milk. I also do not butter dish and it doesn’t stick.
Same recipe my mom and grandmother used! I scald the milk in the microwave in a 8 cup pyrex pitcher. Never failed me yet.
My family are southern and my Mom made this a lot but in individual dishes. It was great same ingredients but prepared a little differently.
Would you have a recipe for grape nut ice cream? I remember it as a child in Lynn, Ma.
I love grapenut ice cream! I buy a container of vanilla ice cream at the supermarket and let it get soft. I then take some grapenuts and soak them in milk so that they will get soft. Then I sort of squeeze the milk out of grapenuts and mix them into the softened ice cream. Then refreeze. Obivously it isn’t as good as at the ice cream stands that sell it but I find it a good fix for me! I just eyeball the amount of grapenuts I add to the softened ice cream so can ‘t give you measurements but you can try your luck.
I grew up in Lynn (West Lynn) too. We used to go to Stinson’s Ice Cream on Boston Street, Stawberry Brook ran behind it. They made the best grapenut ice cream. I make it a lot during the summer. I buy a quart of Brigham’s vanilla bean ice cream. I let it soften in the fridge for about an hour. Once softened, I scoop the I cream into a mixing bowl and add a cup of grape nuts and mix it in the ice cream. I then put it into a freezer safe container with a tight fitting lid.
My grandmother Regina made this all the time back in the day & im 60 years old. It was So delicious! Her recipie is very easy! I make it all the time in the same bowl as I bake it . Med. size Pyrex bowl. Grease bowl with butter. Add 4 large eggs , beat well, add 3/4 cup of sugar, 1/ 4 teaspoon salt, 1 & a half teaspoon vanilla continuing to beat well with a whisk or mixer. Add 2/3 cup of grape nuts & 4 cups of WHOLE milk. mix well again. (I mix the grape nuts inside which end up settling on the bottom layer). Then sprinkle cinnamon to your liking ontop. Place in oven 350 degree oven for 1 hour. I bake it in a water bath which I place the custard bowl in a larger pan filled half the way up with water. Then just bake it in oven. Hope you like it. Soooo delicious topped with whipped cream.
i just recently tried grapenut pudding for the first time… i love it… so glad i found the recipe to make it. im sure my family will love it too. wondering how long will it keep in the fridge? cant wait to try it..
Yes! I make this weekly and have some when it comes out of the oven then once it cools I cover & refrigerate it. I have a small portion every day for the next 5-6 days. It’s delicious and wonderful fiber!
My paternal Grandmother ( born in 1901) made Grapenut pudding all of the time. She would usually make an extra dish for our family. It has always been my favorite, it’s delicious! Sometimes we’d put real whipped cream on it. Many years back, my Dad told the owners of a Diner we went to & were friends with, about the pudding, my Dad gave him the recipe & they started serving there, it was well liked!
Im wondering if canned evaporated or condensed milk can be safely substituted for whole milk
I am a native Rhode Islander who now lives in Nebraska. I go home at least once a year. I usually have at least one meal at the Cowesett Inn on Cowesett Ave., West Warwick (my home town) when I am there. Grapenut pudding is always on the menu! I make this all the time, as it is one of my favorite dishes and “dishes up” fond childhood memories of not only my mom’s kitchen but also the small local restaurants we went to. It was always on the menu along with Indian Pudding. 🙂
I make this all the time, it is so good.
I grew up in CT. My Mom made grapenut pudding on the stove top and it was not a custard like the baked version. It was almost like hot grapenut cereal, sweet and full of plump raisins. She would make it before cooking dinner and fill individual bowls and set out to cool. After dinner, it was still barely warm and she served it with a little cream on top. I know she used sugar and egg, but it was loaded with grapenuts. I can’t find her recipe and she passed when I was 21.
I grew up on the Northshore of MA. My grandmother and mother also made grapenut pudding on the stove top. It was delicious.
Can I make grape nut custard 3 days before Christmas and cover leave in refrigerator?
Have heard about this for a long time and was delighted to see the recipe, made it tonight, perfect comfort food. The nutmeg really make it sing, but next time I’m going to see how it is with cardamom.
major disappointment, I used 1% milk then read here use whole milk. I remember getting this dessert and it was so full of custard and yummy. mine is just blah
Made it last night. Was fantastic. My dad was a chef at a New England pub, and I’d be hard-pressed to tell the difference between his recipe and this one. Tasted great warm, and I had it again today after a night in the fridge, and it was just as delightful.
Whatever recipe you use there’s one step I am seeing in recent versions that is getting left out: you MUST remove it from the oven HALF WAY and stir it thoroughly, and return it to the oven. This prevents the separation