Barefoot Contessa Grapenut Pudding

I didn’t grow up eating Grape-Nuts, but this pudding feels like something passed down. Soft-set custard, a little crunch, and that deep vanilla warmth—this is what comfort tastes like when it’s not trying too hard.

Here’s how I made it Ina-worthy: a slow bake in a water bath, a whisper of salt, and just enough cream to make it luxurious without losing that old-school charm.

What Surprised Me Most (In a Good Way)

This pudding walks a tightrope: rich without being heavy, sweet but not cloying, simple yet surprisingly layered.

• The Grape-Nuts soften into the custard but hold just enough texture to keep it interesting.
• Brown sugar adds depth—almost caramel-like when baked.
• And the water bath? It’s the difference between smooth and scrambled.

What I Used (And Why)

• Milk (2 cups) – I used whole milk. Skim will work, but the texture suffers.
• Cream (1 cup) – I’ve tested with both light and heavy cream; both work, but heavy yields silkier results.
• Eggs (3 large) – Room temperature helps them mix smoothly.
• Vanilla extract (2 tsp) – Ina would say: good vanilla. It really does matter here.
• Grape-Nuts cereal (¾ cup) – Don’t soak beforehand. It softens perfectly during baking.
• Brown sugar (⅓–½ cup) – I lean toward the higher end for a deeper molasses note.
• Salt (½ tsp) – Don’t skip it. Balances the sweetness and sharpens the vanilla.

Safe Substitutions

• No Grape-Nuts? Try coarse bulgur. The flavor’s different, but the texture’s close.
• Want a spice note? A pinch of cinnamon or nutmeg works beautifully.
• Need it dairy-free? Almond milk and coconut cream work, but the custard sets a bit looser.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Custard curdled	Oven too hot or no water bath	Always bake in a water bath
Grainy texture	Eggs not well mixed	Whisk eggs thoroughly before adding
Too sweet	Overdid the brown sugar	Start with ⅓ cup, taste, then adjust

How to Make Barefoot Contessa’s Grapenut Pudding

1. Preheat oven to 325°F.
   Grease an 8-inch round pan (2-inch depth minimum).
2. Whisk custard base.
   In a large bowl, whisk eggs. Add milk, cream, and vanilla. Whisk until fully combined.
3. Add dry ingredients.
   Stir in Grape-Nuts, brown sugar, and salt. Mix well.
4. Set up the water bath.
   Pour mixture into the greased pan. Place this pan inside a larger roasting pan. Fill the outer pan with hot water until it comes ¾ up the sides of the inner pan.
5. Bake for 60 minutes.
   The pudding is done when a knife inserted near the center comes out mostly clean with slight jiggle.
6. Cool and serve.
   Let sit 15–30 minutes. Serve warm or chill fully and refrigerate. Top with whipped cream, ice cream, or a dusting of cinnamon.

Tips I Always Use

• Pour hot water into the water bath after placing the pans in the oven to avoid spills.
• Use a fine-mesh strainer if you’re worried about egg clumps.
• Leftover pudding is even better the next day—firmer, deeper in flavor.

How I Store It

• Fridge: Keeps 3 days, tightly covered.
• Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.

Reader Qs Answered

Can I make it ahead?
Yes—this is a great make-ahead dessert. Chill, then warm slices individually or serve cold.

Why the water bath?
It keeps the heat gentle and even, preventing the eggs from curdling. Essential for a silky custard.

What texture should it have?
The edges should be set, the center slightly wobbly. It firms more as it cools.

Try More Recipes:

• Barefoot Contessa Creamed Onions
• Barefoot Contessa Pasta Fagioli Recipe
• Barefoot Contessa Veal Piccata Recipe