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Title: Lei's Grapenut Pudding
Categories: Dessert Pudding
Yield: 4 Servings
| 5 | c | Grapenuts |
| 5 | c | Stale bread, usually rye and |
| Pumpernickel, | ||
| Coarsely ground in processor | ||
| Or blender | ||
| 1/3 | c | Raisins |
| 1/3 | c | Chopped pecans or walnuts |
| 1 | qt | Milk |
| 5 | Eggs or | |
| 1 1/4 | c | Eggbeaters |
| 1 | c | Sugar |
| 2 | ts | Vanilla extract |
| 1 | Jigger of rum(optional) | |
| 1/4 | c | Butter or margarine |
Place ground bread in a greased 9 x 13-inch baking dish. Sprinkle raisins and nuts over it.
In a large bowl, beat milk, eggs, sugar, vanilla and rum until well blended; pour over bread .Cover and soak well ,at least a half hour , add Grapenuts, push into custard till its all covered. Let sit about 5-10 minutes.
Preheat oven to 350 degrees. Dot mixture with butter Place dish in a larger pan .Fill pan with hot water halfway up sides of baking dish. Bake 40 to 45 minutes or until pudding is set in center.
note from poster : when I did this for my brother he liked it with the Grapenuts not soaked with the bread. When I did it for my family, I soaked the bread and Grapenuts together. It comes out smoother. I have also done it with almost all Grapenuts, soaked. with just 1 -2 slices of pumpernickel bread, processed.Some times we served it with vanilla ice cream while it was still warm, so it melted. Some times it was served cold with sweetened whipped cream or fruit sauce. Usually just fresh fruit pureed in the blender with a little wine and sugar or jelly melted with a little wine.
From: Dave Date: 12-16-96 Rec.Food.Reci
From: Gail Shipp Date: 09-13-97 (18:05) Occ Bbs (62) Gourmet
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