Recipe by Lisa
"My parents used to serve this recipe as a dessert at the restaurant they owned when I was a child."
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wheat and barley nugget cereal (e.g. Grape-Nuts™)
butter or margarine, cut into small pieces
I loved this recipe! My mom used to make it when I was little and she often would eat most of it herself. Now I remember why! the custard is very creamy and the grains add a nice distinguishing texture. I made it with raisins and also added cinnamon to the top instead of stirring it throughout. The custard was so fine it didn't need any embellishment.
wasn't thrilled with this one.
I used to have this for dessert at a restaurant in Glouscester, MA many years ago. It was great then and I love it now with this recipe. They always topped it with a dollop of whipped cream and I did too!
1 hour is definately too long, when you bake custard that long it tightens all the protiens and comes out watery, next time i will start testing for doneness at about 35 to 40 minutes
This recipe is amazing!! Other ones you have to cook it all on the stovetop before baking; this one you just combine the ingredients and bake. Mine didn't need the entire hour, it was ready in 45 minutes. Add plenty of nutmeg and enjoy this wonderful, old-fashioned treat.
This grapenut pudding as i call it, is deilcious. It's great for breakfast too. Very similar to the one my Nana made when i was little.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 112
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