GRAPENUT PUDDING- Guest Post

I was working on the blog and an email came in from Carol. When I saw she sent me another recipe to add to the blog I was thrilled!

Thank you so much Carol, I know there are many people who look forward to your guest posts!

                                    GRAPENUT PUDDING


I love baking.

I love baking fancy cookies, pretty pies and beautiful bars...but sometimes?  A back-to-basics, plain, simple, good-to-the-last-spoonful, easy dessert can't be beat.

That's what I call this classic pudding.  For me...it's a serving of hugs in a bowl.

I got this recipe more than 30 years ago from my then mother in law. She had gotten it out of a magazine that one of her customers at the "beauty shop" she worked at gave to her.  What magazine?  Who knows.........I'm just glad she found it and tore the page out.

The beauty of this pudding is its simplicity.  All it is is a basic baked custard with cereal and-if you like (which we do)-fruit added. The combination of all parts makes a whole dish of pure delight.
A plus for me is I have the choice of making it with eggs and whole milk OR with low fat ingredients like egg substitute, and low fat milk. Sure, the full fat version is nice and rich, but the lower fat is creamy and delicious too.  It's nice to have a choice. I've even used sugar substitute in this with very good results.

I always have low fat milk in the house. I don't often buy whole milk-only for certain recipes and then I buy the smallest container I can so that it won't go to waste. This bakes up fine using whatever milk you have on hand.

The original recipe calls for 4 tablespoons of melted butter to mix with the Grapenuts.  I have found that 2 tablespoons does the job just fine.

We love raisins so I always add a heaping 1/2 cup-you can leave them out if you prefer. I would up the cereal amount by 1/4 cup if the raisins are omitted, and add a little more melted butter.  

This mixes up in no time at all, then into the oven it goes.

The pudding itself isn't overly sweet, so that pop of natural sweetness from the raisins really adds a nice touch.  The Grapenuts soften and add their wonderfully unique nutty taste to the mix. It's delicious served warm but is just as tasty cold with-if you wish-a little dollop of fresh whipped cream.  

No whipped cream this time-and we don't miss it at all.  A small serving of this is a real treat.

The pudding in the photo is made with 1% milk and 3/4 c. egg substitute-it's still creamy and delicious.  

This may not be the prettiest dessert, but in my book?  It's the flavor that matters-and that's out-of-this-world. 


Carol


GRAPENUT PUDDING
(Source: adapted from a recipe given to me by my former mother in law, Alma) 

3/4 c. Grapenuts cereal 
2 Tbsp. butter or margarine, melted 
1/2 c. granulated sugar (a sugar substitute can be used with great results) 
3 large eggs, well beaten OR egg substitute to equal 3 eggs 2 c. milk (can use whole milk, low fat or fat free-whatever you have on hand)
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt 
1/4-1/2  heaping c. raisins (optional)

Preheat the oven to 375 degrees.  Spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside. 

In a deep small bowl, combine the cereal with the melted butter, stirring until the butter coats the cereal; set aside. 

In a medium bowl, whisk the eggs and sugar until well mixed.  Whisk in the milk, vanilla, cinnamon, nutmeg and salt until thoroughly combined.  Stir in the cereal and raisins.

Pour the mixture into the prepared baking dish. Place the baking dish in a larger pan and add hot water up to the 1" level of the baking dish. 

Bake @ 375 for 30 minutes, Stir the pudding thoroughly, and bake @ 375 degrees for 15-20 minutes more or until a knife inserted 1" from center comes out clean.

Serve the pudding warm or cold. 6-8 servings.