Carrot Pudding

Name: Carrot Pudding
Ingredients: 1/2 pound peeled, grated carrots; 5 large eggs (omit 2 egg whites); 1 cup cream; 1 pound home-style white bread, crust removed, torn into small pieces; 1/2 package frozen puff pastry, defrosted (optional); 1/4 to 1/2 cup white wine or sherry; 1/2 cup butter, melted; 2 tablespoons sugar; 1/2 teaspoon grated nutmeg

9 ingredients

7 steps

Ingredients

1/2 pound peeled, grated carrots
5 large eggs (omit 2 egg whites)
1 cup cream
1 pound home-style white bread, crust removed, torn into small pieces
1/2 package frozen puff pastry, defrosted (optional)
1/4 to 1/2 cup white wine or sherry
1/2 cup butter, melted
2 tablespoons sugar
1/2 teaspoon grated nutmeg

Directions

1

Preheat oven to 350.
2

Lightly butter a 6-8 cup baking dish 2-3 inches deep.
3

If you wish to use the puff pastry base, roll it out a little thinner and place it on the bottom and up the edges of your pan.
4

Refrigerate until ready to use.
5

Mix all remaining ingredients thoroughly in a large bowl.
6

Pour the mixture over the pastry or directly into the prepared pan if no pastry is used.
7

Bake for 1 hour or until pudding appears set in the middle and nicely browned.