Dutch Cake Or Cracker Pudding
A nostalgic Dutch cracker pudding with creamy coconut flavor, topped with golden meringue, perfect for comforting desserts or special gatherings that highlight simple, wholesome ingredients.
Ingredients
Instructions
- Crush the crackers and set aside.
- Scald the milk over moderate heat or in a double boiler.
- Beat the egg yolks until light and fluffy.
- Slowly add the hot milk to the egg yolks, stirring constantly.
- Return the mixture to a saucepan and cook over low heat.
- Stir in 1/2 cup sugar and cook, stirring constantly, about 2 minutes.
- Add the cracker crumbs and mix well.
- Pour the mixture into a buttered 7 x 11-inch baking dish.
- Beat the egg whites until they hold stiff peaks.
- Gradually add 6 tablespoons of sugar and beat until glossy.
- Spread the meringue over the pudding in the baking dish.
- Bake in a moderate oven until the top is golden brown, about 15 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or cinnamon to the egg mixture. If you don't have double crackers, any unsalted crackers can work as a substitute. For a richer taste, you can use whole milk instead of low-fat. The optional coconut adds texture and sweetness, but feel free to omit it if you prefer a simpler pudding.
Serving Suggestions
Serve the pudding warm, topped with whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with Grandma Sweet Cream for a delightful dessert experience. This dish can be enjoyed as a comforting breakfast option or a sweet treat after dinner.
Storage & Reheating
Store any leftover Dutch Cake or Cracker Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through. Avoid reheating the entire dish at once, as it may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Cake Or Cracker Pudding contains roughly 910 calories, with 16g protein, 179g carbohydrates, and 14g fat. It is an excellent source of vitamin C (104% of the Daily Value), dietary fiber (41% of the Daily Value), and calcium (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 467mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, you can prepare the pudding mixture a day in advance and refrigerate it before baking. Just be sure to add the meringue topping just before baking to ensure it stays fluffy and doesn't weep.
What can I use instead of coconut?
If you're not a fan of coconut, you can omit it altogether or substitute with chopped nuts for added crunch. Walnuts or pecans would complement the flavors nicely without overpowering the dish.
Can I use a different type of cracker?
Absolutely! While double crackers are traditional, you can use any plain unsalted cracker. Graham crackers or saltines can also work, though they may slightly alter the flavor and texture of the pudding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).