Maple Grape-Nuts Pudding
We love this Maple Grape-Nuts Pudding, which yields a dense layer of sweet and nutty “cake” topped with smooth and creamy custard.
By Aimee Tucker|Sep 29 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWhile one popular “puffed” Grape-Nuts pudding recipe gets a lift from beaten egg whites, we love this maple version, which yields a dense layer of sweet and nutty “cake” topped with smooth and creamy custard. If you prefer the cereal throughout the pudding, give it a gentle stir about 15 minutes into baking.
There’s no substituting the Grape-Nuts cereal, but boy, is this recipe pantry-friendly! The rest of it is just milk, eggs, sugar, a little maple syrup, and flavorings such as vanilla, salt, and nutmeg. Don’t have nutmeg? You can always skip it. Whipped cream is optional, too.
Yield:
6 servingsIngredients
Unsalted butter (for baking dish)
4 cups water
4 cups whole milk, scalded
1 cup Grape-Nuts cereal
4 large eggs
1/3 cup granulated sugar
1/3 cup pure maple syrup
1 tablespoon vanilla extract
1/8 teaspoon kosher or sea salt
Whole nutmeg
Whipped cream or vanilla ice cream (optional)
Instructions
Preheat your oven to 350° and set a rack to the middle position. Butter a 2-quart casserole dish. Fill a kettle with about 4 cups of water and bring it to a simmer.
Meanwhile, in a medium-size bowl, pour scalded milk over the Grape-Nuts and let sit 5 minutes. In a second medium-size bowl, whisk together the eggs, sugar, maple syrup, vanilla, and salt. Add the egg mixture to the milk and Grape-Nuts, and stir to combine.
Pour the pudding into the dish and grate a generous amount of nutmeg over the top. Set the dish into a roasting pan and transfer both to the oven. Fill the pan with enough simmering water to come halfway up the sides of the dish. Bake until the center of the pudding barely jiggles when shaken, 50 to 60 minutes. Let sit 10 minutes; then serve warm or at room temperature. If you like, top with whipped cream or vanilla ice cream.
looking for a little culinary comfort tonight, thanks for this wonderful recipe.
I made it today and it was excellant. I need a recipe for Lobster Pie, just with ritz cracker crumbs and butter. No pie crust on top
It’s a keeper but…needed 1 1/2 hours to get firm enough.
If you prefer a french custard add four extra egg yolks with the four whole eggs, richer and better. increase the vanilla to three tablespoons. Superior!
Been making grapenut pudding for about 60 years. Never put maple syrup in it. That would make it too sweet. Been a New Englander all my 81 years. Ps. Family passes Yankee around then I mail it to friends in Fl.
Love grapenut pudding.
Coming from NH, my mother made this for years, but no one could make it to taste like hers. Everyone loved it. I am trying the above recipe.
The grapenut pudding is delicious! Served it for Thanksgiving and everyone raved about. Can’t wait to try the grapenut pudding!
My husband is from Maine and he loved it!
Can’t wait to make the grapenut pudding! My favorite!
My husband is from Berwick, Maine; we are now in south east Louisiana, and he longs for the tastes from yesteryear. This is in my “must try” recipe box for the week ahead. I’m super excited to try this one!