Thanksgiving is about giving thanks and caring for others… pumpkin spiced lattes, Macy’s parade, family, friends, turkey (coma), stuffing, gravy, cranberry sauce, sweet potatoes, football, comfortable couches, stretchy pants, apple pie, pecan pie, cherry cobbler… leftovers…Black Friday… leftovers… leftovers.
My great-auntie Rebecca’s** delicious cheese pudding belongs right next to your turkey, roasted asparagus and brussel sprouts.
4 slices white bread, trimmed (at least 2-day old bread for best results)
1 cup milk
1 tablespoon butter
1 1/2 cups grated sharp cheese (aged Gouda, Old Amsterdam)
2 eggs, beaten not too stiff
1/8 teaspoon nutmeg
Soak bread in milk. Add salt to taste. Mash. Add butter, 1 cup of grated cheese, eggs and nutmeg. Beat until mixed.
Grease a 1 quart dish (or individual ramekins), pour in mixture, sprinkle with remaining cheese. Bake about 45 minutes at 350 F.
**My great-auntie Rebecca and her sister – my great-grandmother – Eleonor Salas, were born and raised in Curaçao, but spent a few years studying in Boston (then moved back to Curaçao). If unbeknownst to me this Cheese Pudding has already made its way to American Thanksgiving tables, then by golly, my auntie sure got around!