Savory Carrot Pudding is a family heirloom recipe handed down from my spouse’s Mom and something we must-have at our Thanksgiving dinner each year, it wouldn’t be the holiday without it on the table and on our plates. We’ve gotten a lot of requests lately, especially from family, to share the recipe so here we go.
The story, as told by my better half, is that it came from the Boston School of Cooking cookbook but we’ve never been able to find it online in any of their archived recipes. We have tried variations but keep coming back to a very simple version, no super fancy ingredients.
It calls for bread crumbs or crackers, we use a sleeve of Saltines. Good old Saltines. It calls for parmesan cheese, we use Kraft. Yep, good old Kraft in the green container. Something about the Saltines and Kraft combined offer the right amount of salt. And the Saltines act as a leavener to give some lift. Add in eggs and it is almost like a soufflé. Very unique and a great vegetarian option at any meal, not just a holiday. Oh, and it is great served hot AND cold. I have been known to slice off some right out of the fridge for a snack, portable and finger licking good.
Feel free to try freshly grated parmesan and different kinds of breading, it’s a pretty open canvas and would adapt well with some creativity. We just choose to keep it original and to keep it real. Enjoy!!!
- 2 cups cook carrots, mashed
- 1 ½ cups grated parmesan cheese
- 2 eggs, beaten
- 1 cup dry saltine crackers (1 sleeve) or dry bread crumbs
- 1 cup milk
- Salt and pepper to taste
- Pre-heat oven to 350º F.
- In a mixing bowl, combine all ingredients thoroughly and spread out evenly in a buttered 2-quart casserole dish. You can also use a ring mold.
- Bake for 1 hour in a pan of water. A sheet pan with a rim works well for this.