Grape-Nuts cereal, the main ingredient in this dessert, was introduced in 1897 at the height of a health craze inspired by dietary reformer Sylvester Graham. In this recipe, based on one first published in Yankee magazine, the cereal settles in the pan to create a tasty bottom layer.
- 1 cup Grape-Nuts cereal
- 1 qt. milk
- 4 eggs
- 1⁄2 cup sugar
- 1 tbsp. vanilla extract
- 1⁄4 tsp. fine salt
- Grated nutmeg
Heat oven to 350°. Grease a 2-quart glass loaf pan with 1 tsp. butter; set aside. Put cereal into a bowl; set aside.
Bring milk just to a boil over medium heat; pour over cereal and set aside to let soak for 5 minutes.
Beat together eggs, sugar, vanilla, and salt in a large bowl. Slowly pour egg mixture into milk mixture while whisking constantly. Transfer to reserved pan; set in a deep roasting pan. Pour enough hot water into roasting pan that it reaches halfway up pudding pan. Bake until just set, about 1 1⁄4 hours. Let cool; sprinkle with grated nutmeg.