Apple-Cherry Noodle Pudding

Total Time:
1 hr 15 min
15 min
1 hr

8 servings

  • For the noodle mixture:
  • 12 ounces medium egg noodles
  • 3 cups milk
  • 1 cup heavy cream
  • 1 cup Tokai wine
  • 1/2 cup sugar, plus 1/4 cup
  • 3 eggs
  • 3 egg yolks
  • 1/2 cup sour cream
  • For the Fruit Mixture:
  • 1 teaspoon cornstarch
  • 1 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup frozen apple juice, thawed
  • 1 tablespoon unsalted butter
  • 1/4 cup dark brown sugar
  • 3 to 4 large tart baking apples, such as Granny Smith, Rome, Golden Delicious or Northern Spy, peeled, cored, cut into quarters, and sliced 1/4-inch thick
  • 3/4 cup dried cherries
  • Cook the noodles in the milk, cream, Tokai, and 1/2 cup of the sugar until very soft, about 20 minutes.

  • In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup sugar together. Temper the noodles into the eggs by adding a little of the hot liquid to the eggs to raise the temperature and then adding the eggs to the noodles with the heat off.

  • Preheat oven to 375 degrees F.

  • In a bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate. In a saute pan, melt the butter over high heat. Add the brown sugar to melt, then the apples. Saute for 1 minute. Add the slurry and cook until thickened. Stir in the cherries.

  • In a 2 1/2 quart buttered casserole, alternate the noodle mixture and the fruit in 5 layers (3 noodle and 2 fruit). Bake until browned on top, about 35 minutes.

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