#grapenut

since no one else’s makes the content

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I am not sure who Mrs. Morrison was, maybe a neighbor, a friend from church or a fellow member of one of the many clubs Grandma belonged to. But apparently she had a recipe for ‘Grapenut Bread’.

Amazingly enough, this turned out really well! When I found this recipe in my Grandmother's handmade cookbook, I didn't have very high hopes. It turned out that the most difficult part of preparing this recipe was locating the box of Grapenuts on the shelf at Krogers. There are an awful lot of cereals out there.

Back home from the store, I donned Grandma's polka dot apron and set about preparing the bread. Since no baking time was mentioned, I just put the pan in the oven and then kept checking. It ended up taking a little over an hour in a regular sized loaf pan.

Have you tasted this world-famous New England Classic yet? Scargo Cafe is doing us all a favor by going public with their Grapenut Custard recipe - even Bon Appetit Magazine is asking for it! Here’s your chance to whip up this iconic dessert between visits to the Cape. But be warned -  cutting corners and substituting milk or half & half for the light cream won’t compare to the “real deal.” A deal so real that it has remained untouched since 1987. One taste and you’re hooked! See what else Scargo Cafe has in store for Restaurant Week here!

Ingredients

9 large eggs

½ gallon light cream

2 cups sugar

2 tablespoons vanilla extract

1 cup grapenuts cereal

1 teaspoon nutmeg

Instructions

Whip: eggs, cream, sugar and vanilla completely with a wire whip or mixer.

Pour mixture into a 9×12 inch pan (we use a stainless steel pan called a “half hotel pan”) and sprinkle grapenuts, cinnamon and nutmeg evenly over the top.

Place the 9×12 pan into a large pan to form a water bath (fill with water equal to the height of custard mixture) and place them carefully into a preheated 325-degree oven for approximately 90 minutes.

Chef’s Notes

Your oven temperature will greatly affect cooking time, so to check for doneness, gently wiggle the pan.

Remove as soon as center of custard mixture begins to gel.