Grape Nut Pudding By Annie Copps
Grape Nut Pudding is an old New England recipe that I get a lot of phone calls and e-mails about, but had never tried. But curiosity got the best of me recently and I poked into the archives and decided to give it a shot.
Yield: 6 servings
1 quart milk, scalded
1 cup Grape-Nuts cereal
4 large eggs
Scant 1/2 cup sugar
1 tablespoon vanilla
Pinch of salt
1 tablespoon unsalted butter (approx.)
Heat oven to 350°, In a medium-size bowl, pour scalded milk over Grape-Nuts and let sit 5 minutes.
In a second medium-size bowl, beat eggs, sugar, vanilla, and salt. Add egg mixture to milk and Grape-Nuts and stir well.
Pour into a buttered 2-quart casserole dish. Generously grate nutmeg over the top.
Place the casserole into a deep roasting pan.
Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the casserole.
Bake 45 to 60 minutes, until almost set in the center (very slight jiggle).
(Courtesy: Yankee Magazine)
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
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