I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food for Yom Kippur. this noodle pudding can and should be made ahead of time, they hold together better.
Ingredients:
1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 app. just eyeball it)
1 cup sugar
6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.
1 tbsp. vanilla
1 stick unsalted sweet butter(melted)
6 oz. cream cheese (softened at room temp)
1 1/2 cups milk ( I use skim plus) would not use regular skim milk
2 cups apricot nectar (available in most supermarkets)
Topping:
1 1/2 cups cornflake crumbs
2 tsp. cinnamon
1/2 cup sugar
1 stick butter (melted)–you can try using a little less butter and add more if needed
1/2-1 jar apricot preserves –I used about 1/2 a jar you can always add a little more.
Directions:
cook noodles and allow to drain till noodles are dry (don’t work with wet noodles) mix 6 beaten eggs with the tablespoon of vanilla in one bowl. in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish which you have sprayed first with cooking spray. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour. i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.
*serves about 12 people
Cooking with Candi 