Yankee Magazine's Grape Nuts pudding recipe is made by soaking Grape Nuts cereal in scalded milk and then mixing the cereal with 4 eggs, 1/2 cup sugar, 1 tablespoon vanilla and salt. Bake at 350 degrees for 45 to 60 minutes. The pudding can be served hot or cold.
Yankee Magazine's recipe for Grape Nuts pudding calls for 1 quart of scalded milk and 1 cup of Grape Nuts to be soaked together for 5 minutes before combining with the other ingredients. Once combined, the mix is poured into a 2-quart casserole dish. The casserole dish should be placed inside a roasting pan partially filled with water. Before baking, sprinkle nutmeg over the casserole.
Serious Eats features an adaptation of this recipe, using 3 cups whole milk, 1 1/4 cups Grape Nuts, 3 eggs, 1/2 cup white sugar and 2 teaspoons vanilla. To avoid cooking the egg mixture in the hot milk, 3 tablespoons of the milk and Grape Nuts mixture is whisked into the egg mixture before combining to temper the eggs. Before baking, sprinkle nutmeg and cinnamon on the casserole. The pudding is ideal served warm with vanilla ice cream or cold as a breakfast treat with some crunchy Grape Nuts sprinkled on top.