Name: Grapenut Pudding
Ingredients: 5 cup Grapenuts; 5 cup 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 teaspoon vanilla extract; 1 jigger of rum(optional); 1/4 cup butter or margarine

Grapenut Pudding

Ingredients

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

Instructions

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.