Grapenut Pudding!

[idio]

Ingredients:

1 cup - grapenuts
1/4 cup - sugar (could be adjusted to taste)
1/4 tsp - salt
1 T - cinnamon
3 - eggs, beaten
1 tsp - vanilla extract
4 cups - milk

Heat oven to 350

Heat the milk (do not boil) to steaming. Add the grapenuts and let it stand for 5 minutes. Add the rest of the ingredients and stir.

Pour into an 8 X 8 pan. Cook for 45 minutes, stirring the mixture every 15 minutes.

Let stand until set.


I like it warm, with whipped cream or ice cream. It's possibly the best thing ever - and a New England tradition.

[Darth Boo Boo Kitty @#*&]

I heart Grape Nuts, but does it taste good without ice or whipped cream? Also, do you make it with whipped cream skim milk? Have you tried it with egg whites?

I'm going to try a lighter version this weekend. I'll let you know how it goes.

[idio]

yeah, its awesome on its own!!!

this already cuts the sugar my mom used by about 70% i use 1% when i make it and it still sets up. i think you need the yolk for the custard to set up. chef might have some expert advice on that. maybe egg beaters would work?

you have to remember to stir it though. i set the timer for 15 min each time so i know im doing it. if you dont, the grapenuts settle to the bottom and you get a grapenut layer and a custard layer. you get that in restauants sometimes because they dont bother stirring... oh, plus the cinnamon will float, so stirring also incorporates it better...

[cupcake]

lol, thats so interesting! ive never heard of such a thing. Do you think it would taste weird with soy milk?

[Meg]

Oh - I bet it can be made with Splenda instead of sugar - that would cut the calories even more.

[chefchick]

When you were talking about grapenut pudding, that's pretty much what I figured it was. I'll have to give it a try. I've had grapenuts hot before, but never in a custard like that.

It should work using any kind of milk, although I wouldn't suggest using skim. Soy milk ought to turn out okay. I wouldn't mess with eggbeaters. Replacing the sugar with Splenda shouldn't be a problem.

[Darth Boo Boo Kitty @#*&]

Okay. I made it with half sugar half Splenda and one egg/one half cup egg substitute. De-fracking-licious.

[cupcake]

chefchick said:

When you were talking about grapenut pudding, that's pretty much what I figured it was. I'll have to give it a try. I've had grapenuts hot before, but never in a custard like that.

It should work using any kind of milk, although I wouldn't suggest using skim. Soy milk ought to turn out okay. I wouldn't mess with eggbeaters. Replacing the sugar with Splenda shouldn't be a problem.

chef to the rescue! thanks for the heads up!