This Grapenut Custard Pudding is a great recipe to have on hand with the holidays coming up. Older folks will love it, and so does everyone else. I usually make the diabetic-freindly version of this pudding, so that is included in the recipe.
Grapenut Custard Pudding
Grapenut Custard Pudding is a simple custard pudding featuring Grape Nuts cereal that is a dessert staple around here in Southern New England. I live in Rhode Island, where it is incredibly popular with the older folks, and is on most traditional family restaurant menus. While the original recipe is pretty healthy as far as desserts go, I tweaked it a little. Now it is not only diabetic friendly, but will still taste great to those who don’t share these concerns.
Diabetic Grapenut Custard Pudding
Grape Nuts cereal is packed with fiber and is a good source of protein, team that with milk & egg protein, and things are already looking good for this dessert. By substituting a zero calorie sweetener that measures like sugar, I made the dessert diabetic friendly, while cutting calories. Swapping out 2% milk for the blend of whole milk & half and half sometimes used for this recipe, cuts down on more calories, along with fat (I’d rather save those fat calories for a nice dollop of whipped cream on top myself).
These simple recipe alterations have actually made this pudding a viable healthy option for a quick breakfast too, not just dessert.
How to Make Grapenut Custard Pudding
A simple visual walk through of making the pudding. Full recipe below.
Just dump the Grape Nuts over the custard. Most will sink and create a sort of crust, but a few will float and add a little texture to the top.
A water bath keeps the pudding tender, so select a baking dish that you can fit in another. Here I have a 2 quart 8×11 baking dish cradled in a 3 quart lasagna dish. A disposable roasting pan, rested on a sheet pan would work well as a water holder, and as it won’t get dirty, thus could still be used later.
After about 50 minutes, the Diabetic Grapenut Custard should be done. It is served both warm or cold, although my personal preference is cold with whipped cream, my in-laws are lovers of their grapenut pudding hot with copious amounts of whipped cream on top.
- 4 cups 2% milk
- 4 eggs
- 1/2 cup erythritol (or sugar)
- 2 tsp. vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp Kosher salt
- 1 cup Post Grape Nuts cereal
- Preheat oven to 350 degrees.
- Scald the milk. (Heat, but stop just as it is about to boil)
- While heating the milk, beat eggs, sugar substitute, vanilla, nutmeg and salt in large batter bowl.
- Once milk has scalded, whisk a little into eggs to temper, add a bit more, whisk, then add remaining milk and give it a final whisk.
- Coat interior of baking dish with cooking spray or thin coating of butter or oil. Pour in the custard, then pour Grape Nuts over the top evenly.
- Place the custard dish in larger dish partially filled with water.
- Bake for approximately 50 minutes. Center will still jiggle, but be mostly set when done.
- Serve warm or cold, with or without whipped cream.