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Grape-Nut Pudding

1 c grape-nuts
2 c milk, warmed
2 c half-and-half
4 eggs, beaten
1/2 c sugar
1/4 t salt
1 t vanilla
1 ground nutmeg for garnish

Preheat the oven to 350 F. In a large bowl, combine all of the
ingredients except the nutmeg. Pour into a greased 9-inch square
baking pan, then sprinkle with nutmeg. Place the baking pan in a
larger pan and add water to the larger pan, filling it halfway.
Bake for 1 hour, until light golden and set. Let cool. Then serve.

Serve with dollops of whipped cream.


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Yummy and good for you too, January 1, 2007 - 09:09 AM
Reviewer: Sandie Miller from Attleboro, Ma.
grapenut custard pudding is an old recipe and difficult to find in restaurants. This recipe is extraordinarily smooth and creamy because of the 1/2 and 1/2. I have one exception, though. I am making it today for the 2nd time and plan on using 3/4 C grapenuts instead of the full cup. I thought the full cup was too much and my 2nd daughter, who is an excellent cook agreed. It is really yummiest served slightly warm with whipped cream on top.

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