Amazing Italian Grapenut Pudding

amazingitaliangrapenutpudding//Jim Bailey

Amazing Italian Grapenut Pudding

Prep Time

5 minutes

Cook Time

35 minutes


2 people

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.

For more recipes by The Yankee Chef, click here.


  • 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.



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)


Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC