Blueberry Grape-Nut Pudding
This simple, homey baked custard (it's like a bread pudding) has the malty flavor of Grape-Nuts and the sweet-tart accent of blueberries. It can be served for breakfast, brunch or dessert.
- 1/2 cup plus 2 tablespoons Grape-Nuts cereal
- 2 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 2 large eggs, lightly beaten
- 1 cup whole milk
- 1/4 teaspoon salt
- 1 cup blueberries
- 1 teaspoon raw or maple sugar (optional)
- Whipped cream, for serving (optional)
1. Preheat the oven to 325 degrees . Combine the Grape-Nuts and butter in an 8-by-8-inch baking pan and place the pan in the oven. Toss occasionally until the butter melts and coats the cereal. Take the pan out of the oven and transfer 2 tablespoons of the Grape-Nuts to a plate to cool. Spread the remaining Grape-Nuts in the bottom of the baking dish.
2. In a medium bowl, whisk together the eggs, milk, maple syrup and salt. Pour the custard over the Grape-Nuts and sprinkle the blueberries on top.
3. Place the baking dish in a larger roasting pan and fill the roasting pan with enough hot tap water to come halfway up the sides of the baking dish. Bake until the custard is just set at the center, 25 to 30 minutes. Transfer the baking dish to a rack.
4. Mix the reserved Grape-Nuts with the raw sugar, if using, and sprinkle this over the pudding for crunch. Serve warm, topped with whipped cream if desired.
- Find out more about this recipe on Mom Appetit's blog.