Recipe courtesy of Wayne Harley Brachman
Apple-Cherry Noodle Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 622
- Total Fat
- 23
- Saturated Fat
- 13
- Carbohydrates
- 85
- Dietary Fiber
- 4
- Sugar
- 49
- Protein
- 13
- Cholesterol
- 212
- Sodium
- 99
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.