Barefoot Contessa Grapenut Pudding Recipe

This Barefoot Contessa Grapenut Pudding recipe is creamy and nostalgic, which uses Grape-Nuts cereal baked into a custard base for classic texture and flavor. It’s a simple yet comforting dessert ready in about 1 hour and 10 minutes.

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Barefoot Contessa Grapenut Pudding Recipe Ingredients

• 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

How To Make Barefoot Contessa Grapenut Pudding Recipe

1. Preheat and prepare dish: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.
2. Mix custard base: In a large bowl, whisk eggs and sugar until well combined. Stir in vanilla and salt. Warm milk in a saucepan and gradually whisk into egg mixture to temper.
3. Add cereal: Stir in Grape-Nuts cereal and let sit 5–10 minutes to soften.
4. Bake in water bath: Pour mixture into prepared dish. Place dish in a larger pan and fill outer pan with hot water halfway up the sides. Bake 45–50 minutes until set and golden.
5. Cool and serve: Let pudding cool 10–15 minutes. Serve warm or chilled with whipped cream, cinnamon, or fresh fruit.

Recipe Tips

• Why use a water bath? It ensures even baking and prevents the custard from curdling.
• Can I make this ahead? Yes, refrigerate and reheat gently or serve chilled.
• How to prevent overbaking: The pudding is ready when edges are set but center still jiggles slightly.
• Flavor variations: Add nutmeg, cinnamon, or even a splash of rum extract for extra flavor.
• Best milk to use: Whole milk provides the creamiest texture, but 2% can work in a pinch.

What To Serve With Barefoot Contessa Grapenut Pudding

This old-fashioned dessert pairs well with light toppings or sides:

• Fresh berries or sliced bananas
• Homemade whipped cream
• Caramel sauce or maple syrup drizzle
• Hot coffee or black tea

How To Store Barefoot Contessa Grapenut Pudding

Refrigerate: Cover and store in the fridge up to 3 days.
Freeze: Not recommended; custard texture may separate after thawing.

Barefoot Contessa Grapenut Pudding Nutrition Facts

• Calories: ~250
• Protein: ~9g
• Carbohydrates: ~38g
• Fat: ~6g
• Sugar: ~27g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do Grape-Nuts soften in pudding?
Yes, they soften during baking but still provide slight crunch for texture.

Can I use almond milk instead of whole milk?
You can, but the pudding will be less creamy and slightly thinner.

Why bake in a water bath?
It helps the custard cook gently and evenly without cracking or curdling.

Can I serve this dessert cold?
Absolutely — it’s delicious both warm and chilled.

Try More Recipes:

• Ina Garten Texas Sheet Cake Recipe
• Ina Garten Olive Oil Cake Recipe
• Ina Garten New York Cheesecake Recipe