What a great way to start your day! This easy pressure pot Grape-Nuts breakfast pudding is a true old-fashioned recipe that is easier and faster in today’s pressure pot.
Ingredients
- ¾ cup of cereal: Grape-Nuts
- 3 tbsp of margarine or butter, melted
- 3 eggs, large
- ½ cup of sugar, granulated
- 1¼ tsp of vanilla extract, pure
- ¼ tsp. of cinnamon, ground
- 1/8 tsp of salt, kosher
- 1/8 tsp of nutmeg, ground
- 2 cups of milk, low fat
- Optional: ½ cup of raisins, regular or golden
How to Make It
- Place trivet in cooker section of your pressure pot. Add in five cups of water. Place a one-quart heat-safe baking dish on trivet. Water should come one inch up the bottom of baking dish.
- Remove baking dish. Spray insides with non-stick spray.
- Place Grape-Nuts cereal in small sized bowl. Pour over with melted butter. Stir till butter coats cereal evenly. Set cereal aside.
- Whisk eggs and granulated sugar together in large sized bowl, till sugar dissolves. Add salt, nutmeg, cinnamon and vanilla and combine. Add milk. Whisk well. Stir in raisins and cereal.
- Pour cereal mixture into baking dish prepared above. Cover tightly with foil. Place on foil sling and lower on to trivet in pressure pot.
- Lock pressure pot lid. Be sure you set valve to sealing and choose High Pressure. Set time for 15 minutes. When timer has gone off, use natural release of pressure for five minutes. Use quick release for any pressure remaining.
- Remove lid carefully from pressure pot. Blot away excess water with paper towel. Lift baking dish from pressure pot. Place on wire rack and remove foil cover carefully.
- Pudding should look quite jiggly in middle. It will firm up while sitting. Raisins and Grape-Nuts will become the bottom layer and spices will go to top. If you see excess liquid on the top of your pudding, blot off gently with paper towel.
- Allow pudding to set on wire rack for 15 minutes to ½ hour. Stir pudding gently till mixed well. Serve warm or allow to cool and chill before serving.
