LEI'S GRAPE NUT PUDDING

Serving Size : 1 
Categories : Dessert Pudding


5 cups grape nuts
5 cups 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 quart milk
5 eggs or 1 1/4 cups Eggbeaters
1 cup sugar
2 teaspoons vanilla extract
1 jigger rum (optional)
1/4 cup butter or margarine

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 grape nuts, 
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. 
Note: when I did this for my brother he liked it with the grape 
nuts not soaked with the bread. When I did it for my family, 
I soaked the bread and grape nuts together. It comes out smoother. 
I have also done it with almost all grape nuts, 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. 
Usually just fresh fruit pureed in the blender with a little 
wine and sugar or jelly melted with a little wine.