Although Grapenuts were first produced in the late 19th century, within the next couple of years, these little grains were used as a crispy topping for baked custard. Here in New England, Grapenut Pudding was at its culinary pinnacle in the 1920s and has stayed popular for almost 100 years.
I created this recipe because my children dislike custard. So, if I could reproduce the flavor of this classic Yankee dessert, without the overpowering flavor of eggs, then I could keep this dish alive, hopefully for another century. This recipe did the trick; creamy and smooth, the flavor and crunch of Grapenuts isn’t lost, but that eggy flavor is.
Don’t be dismayed however, the creaminess and a sweet crust forms all throughout and around this classic, making it even better and simple to create.
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- Nonstick cooking spray
- 1 1/2 cups ricotta cheese
- 4 eggs
- 3/4 cup raisins
- 1/2 cup sugar
- 1/3 cup Grapenuts cereal*
- 1/4 cup milk
- 1 tablespoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 Grease an 8inch square pan with nonstick cooking spray; set aside. Preheat oven to 350 F.
- 2 Blend all ingredients in a bowl with an electric mixer until as smooth as possible, on low speed.
- 3 Pour into prepared pan and bake 34-36 minutes, or until firm to the touch in the center.
- 4 Remove from oven to cool before covering to refrigerate completely.