Baked Carrot Pudding

By cwyorkiex3

She loved to cook fresh foods from scratch, but if she was pressed for time, Grandma never hesitated to use convenience products. Canned carrots, whether store-bought or canned at home, were a quick substitute for the cooked carrots.

Ingredients

• 4 slices bacon
• 10 medium carrots
• 2 large eggs
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 1 cup butter-flavored cracker crumbs
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Details

Servings 8

Preparation

Step 1

1.Cut each bacon slice into 6 equal portions. Fry the bacon in a medium skillet until browned and crisp; drain well.

2.Peel carrots and cut into 1-inch slices. Combine carrots with enough water to cover in a medium saucepan. Bring to a boil; reduce heat. Simmer carrots until tender, about 20 minutes; drain well. Transfer to a small bowl. Mash carrots to yield about 2 cups.

3.Preheat the oven to 350°F. Butter the bottom and sides of 8 ramekins.

4.Whisk eggs in a medium bowl until blended. Add carrots, milk, Cheddar, cracker crumbs, butter, salt and cayenne pepper to eggs and mix well.

5.Spoon the carrot mixture into the prepared ramekins. Bake until set and lightly browned, about 30 minutes. Top each pudding with 3 bacon curls before serving.