cup Grape-Nuts cereal
◦1 quart whole milk
◦2 teaspoons vanilla extract
◦½ cup sugar
◦¼ teaspoon salt
◦½ teaspoon cinnamon (plus more for dusting over the top of the pudding)
◦Freshly ground nutmeg (for dusting over the top of the pudding)
Preheat the oven to 350°F. Grease the bottom and sides of a 13 x 9 x 2-inch pan. Place the Grape-Nuts cereal in a large bowl and set aside. Warm the milk in the microwave for about 6 minutes on 70% power and pour over the cereal. Allow to stand for about 5 minutes. While the cereal soaks, beat the eggs and add the vanilla extract, sugar, cinnamon and salt. Beat lightly until the sugar is dissolved. Add a bit of the warm milk to the eggs, 1 or 2 tablespoons at a time to temper them. Once you've added about a half cup of the milk to the eggs, add the entire mixture to the milk and cereal. Stir to combine and pour into the prepared pan. Sprinkle some extra cinnamon and freshly grated nutmeg over the top of the pudding if desired. Place the pudding in a large roasting pan and add hot water to the outer pan until it reaches about 1-inch in depth. Place the pan in the oven and bake, 45 to 50 minutes or until a knife inserted into the center comes out clean. Carefully remove the pudding from the water-filled outer container and set on a cooling rack to cool completely. Cut into squares for serving.