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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 analysis per serving
23 grams carbs; 103 milligrams cholesterol; 298 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 19 grams fat; 2 grams fiber; 217 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 ½ 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.
Private Notes