This is a good, crunchy cereal but it has WAY too much cinnamon in it to taste like Grape-Nuts. As written, it is spicy like ginger snaps because of all the cinnamon. I will make it again but will leave out the cinnamon. Also, the grinding works better if the patty is torn into rough chunks and left overnight to dry a bit. Otherwise the grinder tends to smash the crumbs together into gobs. Also, I used 2 Tbsp apple cider vinegar plus skim milk to make the 2 cups of “buttermilk”
2 cups milk, scalded
2 eggs, slightly beaten
1/3 cup Grape-Nuts cereal
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 325°F.
In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.
Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)
Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. “Serve plain or with cream or cool whip.”