Grape-Nuts Pudding
This simple pudding doesn’t need a lot of adornment—a dollop of store-bought or homemade whipped cream is a perfect finishing touch. However, Grape-Nuts pudding is also tasty when served warm with a side of cinnamon ice cream or butter pecan ice cream. You can also scatter fresh blueberries, raspberries or sliced bananas over the pudding. For extra sweetness, add a few drizzles of caramel sauce, butterscotch sauce or hard sauce to servings of Grape-Nut pudding.
Ingredients
- 1 cup grape-nuts
- 3 cups whole milk
- 3 large eggs, room temperature, lightly beaten
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 2-1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- pinch ground nutmeg
Directions
- Preheat oven to 350°. Lightly grease an 8-in. square baking dish.
- Heat a small nonstick skillet over medium heat; add Grape-Nuts. Stirring constantly, toast Grape-Nuts 3-4 minutes, just until fragrant and beginning to turn deep brown. Transfer to a bowl or plate to cool.
- Pour milk, eggs, brown sugar, maple syrup, vanilla extract, cinnamon and salt into a large mixing bowl. Whisk together until thoroughly combined; whisk in toasted Grape-Nuts. Pour mixture into the prepared baking dish. Dust the top with ground nutmeg.
- Create a water bath by placing the pudding dish inside a large roasting pan or baking dish. Set the pans on the center rack in the preheated oven. Carefully pour hot water (from the tap or heated in a tea kettle) into the roasting pan until it comes about three-quarters of the way up the outside of the pudding dish.
- Bake pudding, uncovered, 45-50 minutes or until pudding is set with just a slight wobble in the center and a toothpick inserted in the center of the pudding comes out clean. Carefully lift the pan of pudding out of the water bath; transfer it to a wire rack.
- Allow pudding to cool for about 15 minutes; slice and serve. Alternatively, let it cool completely; refrigerate at least 1 hour to serve cold.
