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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

    Substitute

    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