Grapenut Pudding

Grapenut Pudding


  • 5 cups Grapenuts
  • 5 cups stale bread, rye and pumpernickel, coarsely ground in blender
  • 1/3 cup raisins
  • 1/3 cup chopped pecans or walnuts
  • 1 quart milk
  • 5 eggs or 1 1/4 cups Eggbeaters
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 jigger of rum(optional)
  • 1/4 cup butter or margarine


Place ground bread in a greased 9 x 13-inch baking dish. Sprinkle raisins and nuts over it. In a large bowl, beat milk, eggs, sugar, vanilla and rum until well blended; pour over bread. Cover and soak well, at least a half hour. Add Grapenuts, push into custard till its all covered. Let sit about 5-10 minutes. Preheat oven to 350 degrees. Dot mixture with butter. Place dish in a larger pan. Fill pan with hot water halfway up sides of baking dish. Bake 40 to 45 minutes or until pudding is set in center.

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