Carrot Pudding

Ingredients

• ½ 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
• ½ package frozen puff pastry, defrosted (optional)
• ¼ to ½ cup white wine or sherry
• ½ cup butter, melted
• 2 tablespoons sugar
• ½ teaspoon grated nutmeg

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    344 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 8 grams protein; 150 milligrams cholesterol; 292 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat oven to 350. Lightly butter a 6-8 cup baking dish 2-3 inches deep. 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. Refrigerate until ready to use. Mix all remaining ingredients thoroughly in a large bowl. Pour the mixture over the pastry or directly into the prepared pan if no pastry is used. Bake for 1 hour or until pudding appears set in the middle and nicely browned.

• Dark brown sugar can be substituted for the white sugar and add 1/2 teaspoon ground ginger or 1 teaspoon freshly grated ginger. Try serving a wedge of this for lunch or as a first course for dinner on a plate of green salad lightly tossed with a lemon vinaigrette.

1 hour 15 minutes