Grapenut Pudding Recipe + Diabetic Friendly version (2024)

By Robin Gagnon | Updated on 03/09/2023

This Grapenut Custard Pudding is a great recipe to have on hand with the holidays coming up. It is an old fashioned classic New England dessert. So many of us have fond memories of eating grape nut pudding with loved ones over the years.

Older folks will love this delicious grape nuts pudding, and so does everyone else. I usually make the diabetic-friendly version of this pudding, so that is included in the recipe.

Grape Nut Pudding

Old fashioned Grapenut Pudding is a simple egg custard pudding featuring a layer of Grape Nuts that nestle on the bottom of the dish. It is sort of in line with a bread pudding, but using cereal instead.

The cereal was created in 1897 and the custard pudding was nationally popular by the 1920s, particularly in New England. It is still a popular dessert in the region and a staple around the Boston area to this day.

I live in Rhode Island, where it is incredibly popular with the older folks, and is on most traditional family restaurant menus. It is also common in the eastern CT, Massachusetts (particularly in the cape cod area) and even parts of southern NH. We love it so much around here, grape nut ice cream is even a thing at local ice cream shops.

While the original grape nut custard pudding recipe is pretty healthy as far as desserts go, I tweaked it a little to add a diabetic friendly version.

Diabetic Grapenut Custard Pudding Version

Grape Nuts cereal is packed with fiber and is a good source of protein, team that with milk & egg protein, and things are already looking good for this dessert. By substituting a zero calorie sweetener that measures like sugar (erythritol), I made the dessert diabetic friendly, while cutting calories.

I just used milk and did not add any half and half, which sometimes used for this recipe. I find the custard is rich enough with calories and fat. I'd rather save those fat calories for a nice dollop of whipped cream on top myself.

These simple recipe alterations to the grape nut custard pudding have actually made it a viable healthy option for a quick breakfast too, not just dessert.

How to Make Grapenut Pudding

A simple visual walk through of making the grape nut pudding. Find print recipe below.

prep 10 min | baking 50 min | total time 1 hour

Makes 10 servings

Ingredients to Make

• 4 cups whole milk
• 4 large eggs
• ½ cup sugar (or erythritol)
• 2 teaspoons vanilla extract
• ¼ teaspoon Kosher salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon cinnamon (optional)
• 1 cup grape nuts cereal

Preparation (Visual)

Pre-heat oven to 350 degrees F. Coat the interior of a casserole dish with non-stick cooking spray.

Scald the milk by placing in saucepan over high heat, but remove from burner just as it is about to boil.

Beat eggs together with nutmeg in a large bowl, then stir in the scalded milk, sugar, vanilla and salt. Pour the eggs mixture into the prepared baking dish.

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Sprinkle the cup of Grape-Nuts over the custard. Most will sink and create a sort of crust, but a few will float and add a little texture to the top.
A hot water bath keeps the pudding tender, so select a baking dish that you can fit in another. Here I have a 2 quart 8x11 baking dish cradled in a 3 quart lasagna dish, but a large roasting pan would work well. The warm water should reach halfway up the side of the dish.

If you don't have such a large pan pick up a disposable aluminum roasting pan. Put a sheet pan under it to stabilize and not spill water. It won't get dirty, so can be rinsed and reused.

After about 50 minutes, the grape nut pudding should be done. A knife inserted into the center will allow you to check if it is done.

Let cool.

It is served both warm or cold, just spoon it into your serving dish. My personal preference is cold with a dollop of whipped cream. My in-laws are lovers of their grape nut pudding hot, with copious amounts of whipped cream on top. You can even try it with my homemade Eggnog Whipped Cream!

Storing

Do not leave out at room temperature more than 2 hours. Refrigerated this will last 3-4 days. I do not recommend freezing.

Enjoy this easy to make New England favorite with your family for your next gathering.

For more regional favorites try my Cape Codder (co*cktail), New England Baked Cod or Coffee Syrup.