Grape-Nuts Pudding

If you were raised in New England, you’re likely to have childhood memories of this smooth, straightforward Yankee custard pudding. It’s flecked with Grape-Nuts, the wheat-and-barley cereal that softens in baking. If you grew up anywhere else, chances are you’re baffled by the idea, but it’s delicious.


  • 4 cups (1 quart) whole milk
  • ¾ cup Grape-Nuts cereal
  • 3 large eggs
  • cup sugar
  • teaspoons pure vanilla extract
  • Fresh-grated nutmeg


  1. Preheat the oven to 325 degrees F. In a saucepan, scald the milk with the cereal; set aside to cool slightly. Meanwhile, in a bowl, beat the eggs with the sugar and vanilla; whisk in the warm milk mixture.
  2. Stir the custard to redistribute the Grape-Nuts, and pour the custard into a buttered -quart casserole or buttered 1-cup custard cups or ramekins.
  3. Bake the casserole or cups for 10 to 15 minutes. Stir the pudding very gently to redistribute the Grape-Nuts; sprinkle the surface of the pudding lightly with the nutmeg. Continue to bake until set but still slightly wobbly, 45 to 50 minutes for the large baking dish, or 25 to 30 minutes for the small custard cups. (The timing can vary; do not overbake.)
  4. Cool the pudding(s) on a wire rack. Refrigerate or serve at a cool room temperature.