A Noodle Pudding from Julie – Apricot Apple Noodle Kugel

Firstly I want to say thank you to Julie for your support and your wonderful recipes , it’s so great to be able to share new and different recipes especially for the same old same old. This one sounds amazing, and I am excited to try it. According to Julie it’s been published in several papers in Detroit. So we have a noodle pudding from Michigan. Thanks Julie. I am going to be making this one this year.

Ingredients:

1 lb . medium egg noodles

1 cups butter, melted

1 1/2 cup sgar

1 1/2 pints sour cream

1 teaspoon vanilla

5 eggs, beaten

1 1lb. crushed pineapple, drained

1 lb. dried apricots, chopped

1 lb. dried apples, chopped

3/4 cup applesauce

brown sugar and cinnamon * for the top of the pudding ( about 1/2 cup brown sugar and 1 tablespoon cinnamon) just enough to sprinkle over the entire top of casserole. You will have to eyeball this.

Directions:

Preheat oven to 350 degrees. Cook noodles in boiling water for 5 minutes and drain.   Pour melted butter over noodles. Combine sugar, sour cream, vanilla, eggs, pineapple, applesauce and apricots. Combine fruit mixture with noodles.

Line a 9 x 13 or larger pan with cooking spray and place dried apples in the bottom of the pan. Pour noodle mixture into the pan and sprinkle with brown sugar and cinnamon. ( you may not need 1/2 cup of brown sugar, just sprinkle entire top )

Bake for 45 minutes or until set and serve immediately. Cut while warm, this freezes beautifully. Julie suggests cutting it before freezing.