Ina Garten’s Grapenut Pudding is a classic New England dessert that combines a creamy custard base with the nutty texture of Grape-Nuts cereal. This comforting and nostalgic recipe is easy to make and perfect for serving at family gatherings or as a simple treat at any time.

What is Barefoot Contessa Grapenut Pudding?

Grapenut Pudding is a traditional dessert made with grape nuts cereal, eggs, milk, sugar, and vanilla. The cereal softens as it bakes, forming a custardy, slightly chewy layer that contrasts beautifully with the creamy custard. Ina Garten’s version is simple, flavorful, and sure to please.

Other Popular Recipes

Reasons to Try Barefoot Contessa Grapenut Pudding

Classic and nostalgic: A traditional dessert with timeless appeal.
Easy to make: Simple ingredients and straightforward steps.
Rich and creamy: A perfect combination of custard and texture from the cereal.
Versatile dessert: Serve warm, chilled, or with whipped cream.
Crowd-pleaser: Great for family dinners or potlucks.

Ingredients Needed to Make Barefoot Contessa Grapenut Pudding

4 large eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
4 cups whole milk
1 cup Grape-Nuts cereal
Butter (for greasing the dish)

Optional Toppings:

Whipped cream
Ground cinnamon or nutmeg
Fresh fruit

Instructions to Prepare Barefoot Contessa Grapenut Pudding

Step 1: Prepare the Ingredients

Preheat the oven: Preheat your oven to 350°F (175°C).
Grease the baking dish: Lightly grease a 9×13-inch baking dish or similar-sized casserole dish with butter.

Step 2: Mix the Custard

Whisk the eggs and sugar: In a large mixing bowl, whisk together the eggs and granulated sugar until well combined.
Add vanilla and salt: Stir in the vanilla extract and salt.
Heat the milk: In a saucepan, heat the milk over medium heat until warm but not boiling. Gradually whisk the warm milk into the egg mixture to temper the eggs.

Step 3: Add the Cereal

Combine with Grape-Nuts: Stir the Grape-Nuts cereal into the custard mixture and let it sit for 5–10 minutes to soften slightly.

Step 4: Bake the Pudding

Pour into the dish: Pour the custard mixture into the prepared baking dish.
Create a water bath: Place the dish in a larger baking pan and pour hot water into the outer pan, creating a water bath that reaches halfway up the sides of the pudding dish.
Bake: Bake in the preheated oven for 45–50 minutes, or until the custard is set and the top is lightly golden.

Step 5: Serve

Cool slightly: Allow the pudding to cool for 10–15 minutes before serving.
Add toppings: Serve warm or chilled with whipped cream, a sprinkle of cinnamon, or fresh fruit, if desired.

What Goes Well With Barefoot Contessa Grapenut Pudding

Serve with whipped cream: A dollop of whipped cream adds lightness to the creamy custard.
Pair with fresh fruit: Strawberries, raspberries, or sliced bananas complement the flavors.
Enjoy with coffee or tea: Perfect for breakfast or as a dessert alongside your favorite beverage.
Sprinkle with spices: Add a dash of ground cinnamon or nutmeg for extra warmth.
Include a scoop of ice cream: Serve warm pudding with a scoop of vanilla ice cream for a decadent treat.

Key Tips for Making Barefoot Contessa Grapenut Pudding

Temper the eggs: Gradually add warm milk to the eggs to prevent them from curdling.
Use a water bath: The water bath ensures even baking and prevents the custard from cracking.
Don’t overbake: Remove the pudding when the center is set but still slightly jiggly; it will firm up as it cools.
Adjust sweetness: Add a little more sugar if you prefer a sweeter pudding.
Let the cereal soak: Allowing the grape nuts to sit in the custard softens them for the perfect texture.

Creative Variations of Barefoot Contessa Grapenut Pudding

Add raisins: Mix in a handful of raisins for added sweetness and texture.
Incorporate spices: Add a pinch of cinnamon, nutmeg, or allspice to the custard.
Use flavored milk: Try using almond milk or coconut milk for a different flavor profile.
Top with caramel sauce: Drizzle caramel sauce over the pudding for a rich finish.
Make individual servings: Bake the pudding in ramekins for single-serve portions.

Storage Guidelines for Barefoot Contessa Grapenut Pudding

Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently: Warm individual portions in the microwave or oven before serving.
Serve cold: Grapenut pudding is just as delicious and chilled as it is warm.

FAQs

Can I use a substitute for Grape-Nuts cereal in Grapenut Pudding?

If Grape-Nuts cereal isn’t available, you can substitute with crushed bran flakes, granola, or even crushed digestive biscuits for a similar texture.

How do I prevent Grapenut Pudding from curdling?

To prevent curdling, temper the eggs by gradually whisking the warm milk into the egg mixture. Also, bake the pudding in a water bath to ensure even cooking and avoid overheating.

Can I make Grapenut Pudding ahead of time?

Yes, Grapenut Pudding can be made ahead. Prepare and bake the pudding, then refrigerate it. Serve chilled or reheat individual portions in the microwave or oven before serving.

What’s the best way to store Grapenut Pudding?

Store Grapenut Pudding in an airtight container in the refrigerator for up to 3 days. Cover it tightly to maintain its creamy texture and flavor.

Wrapping Up

Ina Garten’s Grapenut Pudding is a comforting and timeless dessert that’s easy to prepare and sure to please. With its creamy custard and hearty texture, it’s the perfect combination of old-fashioned charm and modern simplicity.

Serve it warm or chilled, and enjoy a slice of New England tradition!

Other Ina Garten Recipes