Baked Cereal Custard
- Prep Time: 15 Minutes (Total Time: 45 Minutes)
- Serving Size: 8
- 3/4 cup POST GRAPE-NUTS Cereal
- 1/4 cup (1/2 stick) Butter, Melted
- 3 Eggs
- 1/2 cup Sugar
- 2 cups Milk
- 1/4 cup Raisins
- 1 teaspoon Vanilla
- 1/8 teaspoon Salt
- 1/8 teaspoon Ground Nutmeg
PREHEAT oven to 375°F. Mix cereal and butter until well blended; set aside. Beat eggs and sugar in medium bowl until well blended. Add cereal mixture and remaining ingredients; mix well.
POUR into 1-qt. baking dish. Place in larger baking pan. Add enough hot water to baking pan to come halfway up side of baking dish.
BAKE 30 min.; stir well. Bake an additional 20 min. or until knife inserted 1 inch from center comes out clean. Serve warm or chilled. Store leftover dessert in refrigerator.
KRAFT KITCHENS TIPS
Prepare as directed, substituting margarine for the butter, 3/4 cup cholesterol-free egg product for the 3 eggs and fat-free milk for the 2% milk.
RECIPE COURTESY OF KRAFT FOODS