a hybrid between the South-of-the-Border-influenced Totchos that have become a must-try bar dish in Seattle and the BBQ pork nachos that can be seen on so many menus in Memphis. Provide additional barbecue sauce on the side for dipping.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 2 cups milk
- 3 large eggs
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup wheat and barley nugget cereal (e.g., Grape Nuts)
- 2 tablespoons butter, cut into small pieces
- ½ teaspoon ground nutmeg (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat together milk, eggs, sugar, vanilla, and salt in a large bowl until well combined; pour into a baking dish. Sprinkle with cereal; dot with butter. Gently set the baking dish into a larger baking dish. Pour enough hot water into the larger dish to reach at least 1 inch up the sides of the inner dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Sprinkle with nutmeg to serve.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 165 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 351 mg |
| Sugars | 34 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I haven’t made this in awhile and couldn’t seem to find the recipe I’ve used in the past, so I went with this one. Not sure if I did something wrong but the butter just pooled on top of the custard. I don’t remember putting any butter on top from the other recipe.
I have been using this recipe for years, even my grandfather who absolutely loves grapenut custard loves it. Will continue using this recipe for years to come! Such a great classic recipe, it’s so yummy! I bake for 45 minutes and do 1/2 cups grapenuts instead of 3/4.
Update: fast forward 18 months & I found Grape Nuts in Sydney! I made this in ramekins instead, only remembered the butter for the last two ramekins (small oven so made in two batches). I could hardly wait for them to cool off to give my taste buds a little bit of childhood yum. And I was not disappointed! Superb yum! Egg custard is good but…ahh! The Grape Nuts completed the much-missed-childhood flavour. Definitely making this again…after all, now I’ve got a pretty large box of Grape Nuts to use! 9-25-2021 I have been searching for a recipe for cup custard with grape nuts for so long! My mom made this often and we could have it for breakfast, a snack and dessert! I have not made this yet because I now live in Australia and it seems that Grape Nuts are not sold here. If anyone can suggest a substitute for Grape Nuts, I’ll try it! Heartwarming memories…….
I was looking for a grapenut pudding from my childhood. Although this one was close it just didn’t have the same taste. Had I not tasted my Mom’s, this one might have earned a 5 star rating.
Being from Connecticut, of English heritage, and growing up on a dairy farm this was one of our favorite goodies Mom made. My husband used this recipe (okay, I picked it out) because I needed something delicious after knee replacement surgery and requested this. It was like Mom wrapping her arms around me. Just perfection!! It did take 1 hr and 5 min to bake to perfection.
Was the restaurant in Gloucester Amelia’s? That’s where I first had this. This version has more grapenuts, next time I’d put in half the amount. I doubled the recipe and served it with whipped cream, delicious!
Out of this world delicious!! Thank you for sharing! GrapeNuts no longer have the recipe on their boxes.
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.
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!
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.
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
wasn’t thrilled with this one.