Friday, December 16, 2022

Sweet Noodle Pudding

A traditional noodle pudding made with wide egg noodles in a sweetened egg custard sauce with cottage cheese and sour cream and finished with a buttery, brown sugar cornflake topping.

Sweet Noodle Pudding

I just want to first start this off by saying I am not Jewish.

I don't know a thing about traditional Jewish holiday meals or traditions.

I don't know what foods are most appropriate for certain occasions or when.

When I ran across this recipe for noodle pudding in the cookbook by Julie Albert and Lisa Gnat called Bite Me, I was fully skeptical, but I decided to give it a try,

I do know one thing.

I fell in love with it!
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I really don't know why I haven't tried noodle pudding until now, but frankly it just didn't appeal to me right off the bat, though on hindsight, I now realize that we eat rice pudding and bread pudding in the South all the time.

Not really a big jump between starches here, ya know?

Every once in awhile I would hear about Noodle Kugel, mostly sweet versions, and even once I heard one of Robin McGraw's boys talking about her noodle dish, one of his favorites during the holidays and kept thinking "I have got to try that!" 

Robin's dish has some of the same basic ingredients as this one - sour cream, cottage cheese and of course, noodles - but her version is a savory one, including onion and Worcestershire sauce, and apparently is well loved by the family.


Despite the sweetness of this version, and thoughts that it falls into a dessert category, it's often served as a side dish I hear, and even though it's a traditional Jewish dish, it's also apparently a potluck favorite in the non-Jewish crowd!

This recipe is written for an oblong, 9 x 13-inch pan, though I halved it knowing that it would be just me eating the whole thing. Even still, I really had to practice some self-control, which at times I failed miserably with.

Couldn't help it! This noodle pudding kept calling my name.

In fact, even though I was the only one eating it, in a little more than two weeks, I made this dish not once, not twice, but three times because I could not stop thinking about it! I'm thinking that including a bit of cream cheese would only add to this too.

If you love rice pudding, I have a feeling you'll love this too. Surprisingly delicious and a bit addictive, here's how to make it.

I'm using wide egg noodles. Most of the name brands now come in 12-ounce packages, generics often are a full pound. If you don't have a scale, you'll need about 6 cups and by the way, all of these photos represent a half recipe, since it's just for me!

Preheat oven to 350 degrees F and butter your baking dish. Prepare noodles al dente according to package directions, in a large pot of unsalted water. I used my Fasta Pasta, of course!

Drain well, stir in butter and set aside.

In the bottom of a large bowl, whisk together the cottage cheese and sour cream. 

Add the sugar, eggs and vanilla extract.

  Break up the eggs, then stir it all together.

Add the noodles and raisins.

Stir to mix well.

Turn out into the prepared baking dish and drizzle 1 tablespoon of the melted butter over the top.

In a separate small bowl, add the cereal and brown sugar.

Use a masher to crush the cereal and brown sugar together. 

Stir the remaining tablespoon of the melted butter in the crumbs.

Add cinnamon.

Sprinkle over the top of the noodle pudding.

Cover with foil and bake at 350 degrees F for 30 minutes.  Remove, uncover and bake another 10 to 15 minutes, or until top is golden brown. Set on a rack and let settle and cool before slicing into squares to serve.

Serve warm, at room temperature or refrigerate and serve cold.

For more of my favorite desserts and sweet treats, check out my Pinterest page!

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Posted by on December 16, 2022
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