The Old Farmer's Almanac Editors
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Do not soak the Bran Buds in water.
The water soaked up by the Buds will ruin the pudding. I added 40 minutes in all trying to get to the clean knife stage. Never got there and the Buds were still spread throughout the pudding. The bottom of the pudding had an egg white consistency.
Great recipe! For some reason I can’t get the grape nuts to fall to the bottom, despite following the directions exactly. Too bad since that is my favorite part. Terrific taste but I’m not sure what I am doing wrong. Any suggestions would be greatly appreciated.
Hi, Michelle. This recipe for Grapenuts Pudding was adapted from one of our older cookbooks. It may help to “sink” the Grapenuts if you soak them in hot water while you are assembling the rest of the recipe.
As a northerner living in the south, my mom made this today and it brought me right back to New England! We loved that it wasn’t too sweet, and the grape nuts sank to the bottom as pictured which gave great texture contrast. Flavor was wonderful, we will make it again for sure!
I made this yesterday. First time making or eating. I love it! But my grape nuts did not sink to bottom. They were evenly distributed. Followed recipe exactly. How do I get them to sink like in the picture?
Growing up in northern Nevada, I spent many Saturdays at my grandparent's ranch while my dad and older brother worked the cows, bailed hay, etc. Often finding myself at loose ends, a favorite activity was making Grape-Nuts custards with my granny. She had carefully copied the recipe in her own hand from the back of a box of cereal, which was for individual custards with Grape-nuts sprinkled on top. She patiently taught me how to heat the milk without scalding it, add the eggs without scrambling them, etc. If she didn't have Grape-Nuts, we would sprinkle the custards with nutmeg. I still remember the anticipation of watching them cook in the oven, and I have loved custard to this day. Granny has been gone for fifteen years, and I have no idea where the recipe ended up, but I am going to make this recipe in her honor. I might just make some individual custards and sprinkle them with cereal too!
Thank you for stirring a cherished memory.
This sounds delicious. I will have to try it. But some of the Comments, on this are simply funny to read, it's amazing, how some people just can not follow Directions. and wonder why it didn't work. funny
A Grandmother gave this recipe to my mother in Kevil, Kentucky 67 years ago. It has been passed down to children, grandchildren and now great grandchildren.
Grape-Nut Pudding
4 eggs 1 cup coconut
1 1/2 cup milk 1 tablespoon butter
1 1/2 teaspoon vanilla 1 cup sugar
3/4 cup Grape-Nuts
Mix all together, grease pan (loaf pan) with butter.
Bake at 325* or 350* for 60 minutes.
oblong pan - 350* for 45 minutes
Exactly as it has been passed down 67 years..
i like pudding very much Thanks on recipes and comment
Grapenut pudding is very delicious especially cooled and served with fresh whipped cream and sooo easy. Great for breakfast too!
I have a large family and I can't make enough of it. It quadruples wonderfully.
I have made it for years. I have a couple of comments.
1)Scalding the milk helps the pudding cook faster. After scalding the milk take it off the stove and temper the eggs by adding 1/2 of the hot milk slowly to the eggs first while whisking and then add all the egg mixture back to the hot milk.
2)Nutmeg is much better than cinnamon in my opinion and you do need 2 1/2 teaspoons vanilla.
3)Custard cups cook faster than a casserole, but I like the casserole better even though it takes longer to bake.
