Barefoot Contessa Grapenut Pudding Recipe
Crave old-fashioned creamy comfort? This Barefoot Contessa Grapenut Pudding Recipe delivers. Toasted grapenuts add amazing crunch to smooth custard.
Ingredients
- 1 cup Grape-Nuts cereal
- 4 cups whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp butter melted
- Extra cinnamon for dusting
- Optional: Whipped cream
Instructions
Toast the Grape-Nuts
- Preheat oven to 350°F (175°C). Spread Grape-Nuts on baking sheet. Toast 8-10 minutes until golden. Stir halfway. Crunchy nuggets ready. Amazing aroma fills kitchen.
Warm the Milk
- Heat milk in saucepan until steaming. Not boiling. About 5 minutes. Remove from heat. Let cool slightly. Scalds eggs if too hot. Gentle warmth key.
Whisk Egg Custard
- Beat eggs, sugar, vanilla, cinnamon, nutmeg, salt. Smooth and pale. About 2 minutes. Creamy base forms. Spices make cozy perfume.
Combine Wet and Dry
- Stir toasted Grape-Nuts into warm milk. Let soak 5 minutes. Slowly whisk milk mixture into eggs. Temper prevents lumps. Silky batter ready.
Pour into Baking Dish
- Butter 2-quart dish well. Pour batter in evenly. Sprinkle extra cinnamon. Sets beautiful golden top. Ready for water bath.
Bake in Water Bath
- Place dish in larger pan. Add hot water halfway up sides. Bake 55-60 minutes. Center jiggles slightly. Custard perfect. How to make Barefoot Contessa Grapenut Pudding smells heavenly!
Cool and Serve
- Cool 30 minutes. Crust forms lovely. Serve warm with butter pat. Room temp or chilled works too. Every bite nostalgia bliss.
Notes
- Toast nuts well. Raw crunch ruins texture.
- Temper eggs slowly. Curdled custard sad.
- Half-and-half makes richer. Milk keeps lighter.
- Raisin lovers: Soak 1/2 cup golden raisins in milk.
- Maple syrup swap: 1/3 cup for sugar.
- Gluten-free: Use GF Grape-Nuts or oats.
- Pumpkin spice fall twist: Swap nutmeg/cinnamon.
- Double batch for crowds. Same pan size.