Circle B Kitchen
Butter for baking dish
4 cups milk
1 cup Grape-Nuts cereal
4 large eggs
1/2 cup sugar
2-1/2 teaspoons vanilla extract
1/4 teaspoon table salt
1/2 teaspoon freshly grated nutmeg
For serving:
1/4 cup Grape-Nuts
1 tablespoon cinnamon-sugar
1 tablespoon butter
Whipped Cream
Heat oven to 350° and butter a 2-quart baking dish or 5 6-oz ramekins.
Put milk and Grape-Nuts in a medium saucepan over medium-high heat and bring to a simmer. Remove from heat, stir, and let cool 15 minutes. In a medium-size bowl, beat eggs with sugar, vanilla, and salt. Add the cooled milk and Grape-Nuts to egg mixture and stir well. Pour into the prepared baking dish. Sprinkle nutmeg over the top. Set the baking dish into a deep roasting pan.
Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the dish. Bake until almost set in the center, 50 to 60 minutes. If using ramekins, bake for 30 to 35 minutes. There should be a very slight jiggle when you shake the pan and a knife inserted into the center should come out clean. Let the pudding set atop the stove for at least 20 minutes before serving.
While the pudding cooks, melt butter in a small skillet over medium heat. Add the cinnamon-sugar and Grape-Nuts. Stir until combined and heated through. Remove from the heat and cool before using.
Top each serving with whipped cream and a sprinkle of the sweetened Grape Nuts.