Cracker Pudding is an old dessert dish. You more than likely won't find it in the current cookbook. My mother-in-law always made it for certain family gatherings. It was always delicious and I don't think my will ever taste like her's. It is not difficult to make, just a little time consuming.
I promised my hubby I would make it and about 4 days went by until I got it done. I always make 3 times the recipe to make it worthwhile.
4 cups milk
2 eggs separated
1/2 cup sugar
2 cups coarse cracker crumbs
1 cup shredded coconut, opt.
1 teaspoon vanilla
Scald milk in top of double boiler.( I do not use a double boiler. A regular kettle works fine.)
Beat egg yolks (in a separate bowl) and add sugar.
Add some hot milk to egg and sugar mixture. Then add that to scalded milk. Stir constantly.
Allow to cook for one minute and then add cracker crumbs and coconut.
Stir until cracker crumbs are soft and mixture is thick.
Remove from heat and add vanilla.
Pour into a buttered baking dish.
Spread with meringue made by beating 3 tablespoons sugar into stiffly beaten egg whites. ( You may omit the meringue by just adding the whole egg into the sugar.)
Bake at 350 degrees until meringue is golden brown.
Makes 6-8 servings.