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While 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.
Total Time: 1 hour 15 minutes
Hands-On Time: 15 minutes
Yield: 6 servings
- 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)
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.