Pasta Raisins Pudding with Caramelized Apple Topping

  • 1 cup tiny shaped pasta of choice or orzo, boiled and drained
  • 1/2 cup plumped up raisins
  • 1 teaspoon grated orange zest
  • 2 tablespoons melted butter
  • 1/2 cup sugar
  • 3 eggs, lightly beaten
  • 2 cups scalded milk
  • 1 cup orange juice
  • 2 tablespoons butter
  • 2 cups peeled and cored apples, cut into 1/4-inch dice
  • 2 tablespoons brown sugar
  • Pinch ground cinnamon
  • Powdered sugar for garnish
  • Preheat oven to 350 degrees.

  • Combine cooked pasta with raisins, zest and melted butter and spread into a shallow buttered 2 quart baking dish.

  • Beat sugar into eggs and whisk in milk and orange juice and pour over pasta. Set baking pan in a bain marie and bake for about an hour or until set.

  • While this is baking saute the apples in 2 tablespoons butter. Add sugar and cinnamon and saute over low heat until apples are tender and caramelized.

  • Remove pasta pudding from oven and let set 10 minutes before serving; serve topped with apples and a dusting of powdered sugar.

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