Recipe - Leis Grapenut Pudding

5 cup Grapenuts
5 cup Bread, what ever old bread
was in the house, usually
rye and pumpernickel,
coarse grind in processor
or blender
1/3 cup Raisins
1/3 cup Chopped pecans or walnuts
1 qt Milk
5 Eggs or
1 One fourth cup Eggbeaters
1 cup Sugar
2 teaspoon Vanilla extract
1 Jigger of rum(optional)
One fourth cup Butter or margarine

Place ground bread in a greased 9 x 13inch 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
510 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.

note: when I did this for my brother he liked it with the grapenuts not
soaked with the bread. When I did it for my family, I soaked the bread and
grapenuts together. It comes out smoother. I have also done it with almost
all grapenuts, soaked. with just 1 2 slices of pumpernickel bread,
processed.Some times we served it with vanilla ice cream while it was still
warm, so it melted. Some times it was served cold with sweetened whipped
cream or fruit sauce. Usally just fresh fruit pureed in the blender with a
little wine and sugar or jelly melted with a little wine.

Posted to Recipe Archive 15 Dec 96

submitted by: LeiG@aol.com

Date: Sat, 14 Dec 96 23:08:11 EST