Barefoot Contessa Grapenut Pudding

An easy recipe from Barefoot Contessa is this Grape-Nut Pudding, made with milk, cream, large eggs, vanilla extract, Grape-Nuts cereal, and brown sugar. It takes about 1 hour and 5 minutes to prepare and bake. You can serve your Grape-Nut Pudding with freshly whipped cream,Peach Ice Cream, fresh berries, or Strawberry Freezer Jam.

To make this Grape-Nut Pudding, Ina Garten starts by preheating the oven to 325°F and greasing an 8-inch round cake pan. She then whisks together the milk, cream, eggs, and vanilla extract in a bowl. Next, she adds the Grape-Nuts cereal, brown sugar, and salt, stirring until well combined. She pours the mixture into the prepared pan and sets it in a water bath for even cooking. Finally, she bakes the pudding for 60 minutes, allowing it to set for an additional 15 to 30 minutes before serving.

Barefoot Contessa Grapenut Pudding Ingredients

• 2 cups (454g) milk
• 1 cup (227g) cream (you can use half-and-half, light, whipping, or heavy cream)
• 3 large eggs
• 2 teaspoons (8g) vanilla extract
• 3/4 cup (85g) Grape-Nuts cereal
• 1/3 to 1/2 cup (70g to 106g) light or dark brown sugar, packed (adjust to your taste)
• 1/2 teaspoon (3g) salt

How To Make Barefoot Contessa Grapenut Pudding

1. Preheat and Prepare Pan: Preheat your oven to 325°F. Grease an 8-inch round cake pan that’s at least 2 inches deep.
2. Mix Wet Ingredients: In a bowl, whisk together the milk, cream, eggs, and vanilla extract.
3. Add Dry Ingredients: Add the Grape-Nuts cereal, brown sugar, and salt to the wet mixture. Stir until everything is well combined.
4. Pour and Set Up Water Bath: Pour the mixture into the greased pan. Place this pan into a larger pan and fill the larger pan with warm water until it comes about 3/4 up the sides of the 8-inch pan. This water bath helps the pudding cook evenly.
5. Bake and Cool: Bake the pudding for 60 minutes. Check with a toothpick; it should come out clean when inserted into the center. After baking, let the pudding set for 15 to 30 minutes before serving. You can also cool it completely and then refrigerate.

What To Serve With Grape-Nut Pudding

Grape-Nut Pudding pairs well with freshly whipped cream or ice cream, particularly rum raisin flavor. For a more elaborate dessert spread, consider serving it with fresh fruits like berries or a fruit compote. A hot cup of tea or coffee can also complement the pudding’s flavors.

How To Store Grape-Nut Pudding

In The Fridge:

Store the Grape-Nut Pudding in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent it from absorbing other flavors in the fridge.

In The Freezer:

You can freeze Grape-Nut Pudding for up to 1 month. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer-safe bag. Label it with the date before freezing.

How To Reheat Grape-Nut Pudding

To reheat Grape-Nut Pudding, you can use the microwave or oven. For the microwave, heat it in 30-second intervals, stirring in between until warm. If using the oven, preheat it to 350°F and bake the pudding for about 10-15 minutes or until it’s heated through.

Check out More Recipes From Ina Garten:

• Ina Garten Coca Cola Cake
• Ina Garten Coffee Cake
•  Ina Garten Olive Oil Cake

Barefoot Contessa Grapenut Pudding

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: P Pudding

Prep time: 5 minutesCook time:1 hour Rest time: 30 minutesTotal time:1 hour 35 minutesServings:8 servings

Description

An easy recipe from Barefoot Contessa is this Grape-Nut Pudding, made with milk, cream, large eggs, vanilla extract, Grape-Nuts cereal, and brown sugar. It takes about 1 hour and 5 minutes to prepare and bake. You can serve your Grape-Nut Pudding with freshly whipped cream, rum raisin ice cream, fresh berries, or a warm cup of tea.

Barefoot Contessa Grapenut Pudding Ingredients

• 2 cups (454g) milk
  
• 1 cup (227g) cream (you can use half-and-half, light, whipping, or heavy cream)
  
• 3 large eggs
  
• 2 teaspoons (8g) vanilla extract
  
• 3/4 cup (85g) Grape-Nuts cereal
  
• 1/3 to 1/2 cup (70g to 106g) light or dark brown sugar, packed (adjust to your taste)
  
• 1/2 teaspoon (3g) salt

How To Make Barefoot Contessa Grapenut Pudding

1. Preheat and Prepare Pan: Preheat your oven to 325°F. Grease an 8-inch round cake pan that’s at least 2 inches deep.
   
2. Mix Wet Ingredients: In a bowl, whisk together the milk, cream, eggs, and vanilla extract.
   
3. Add Dry Ingredients: Add the Grape-Nuts cereal, brown sugar, and salt to the wet mixture. Stir until everything is well combined.
   
4. Pour and Set Up Water Bath: Pour the mixture into the greased pan. Place this pan into a larger pan and fill the larger pan with warm water until it comes about 3/4 up the sides of the 8-inch pan. This water bath helps the pudding cook evenly.
   
5. Bake and Cool: Bake the pudding for 60 minutes. Check with a toothpick; it should come out clean when inserted into the center. After baking, let the pudding set for 15 to 30 minutes before serving. You can also cool it completely and then refrigerate.

Keywords:Barefoot Contessa Grapenut Pudding, Grapenut Pudding, Ina Garten Grapenut Pudding