Aunt Sylvia's Noodle Pudding
- 1 1/2 cups crumbled corn flakes
- 3/4 cup sugar, divided
- 1 tablespoon ground cinnamon
- Pinch of nutmeg
- 12 ounces wide egg noodles
- 1/3 cup unsalted butter, plus more for buttering the baking dish
- 1 pound cream cheese
- 3 large eggs
- 1 cup whole milk
- 2 cups apricot nectar
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Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.
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