This is one of those things that I don't think to make often, but everyone devours when it's around. I was introduced to noodle pudding by a Jewish neighbor as a kid and was instantly hooked ... even though it sounded gross to me back then. Bread pudding made sense to me in a French Toast kind of way, but cold, sweet noodles just sounded wrong somehow.
One advantage to making this dessert, especially if you need to bring something to a pot-luck or other gathering, is that it's super easy. It would also make a great starter recipe for getting your kids interested in playing in the kitchen.
The only problem here was that it has been so long since I've made it, I forgot that I like to press the noodles down a bit once in the pan. Because there was so much exposed at the top (over the liquid), there was more of a "crust" than I would have liked. That's not to say it wasn't just as good - as someone who loves fried bow ties, ravioli, etc., I like that sort of chewy texture, just not that much of it in a noodle pudding.
1 pkg large egg noodles
3/4 stick of butter
1/2 c small curd cottage cheese
2 T sour cream
1/4 t salt
8 oz cream cheese
1 c sugar
1 t vanilla
1 c raisins
- Boil the egg noodles to al dente, drain and return to the pot.
- While the noodles are cooking, soak the raisins in a bit of hot water to plump up (this step is optional, but if you do it, be sure to drain and blot them dry before adding to the mix)
- Add the butter to the noodles and stir until melted.
- Beat together (with hand mixer, blender, food processor...) the cottage cheese, sour cream, salt, cream cheese, eggs, sugar and vanilla.
- Pour the cheese mixture over the noodles, add the raisins, and stir until evenly distributed.
- Pour into a buttered casserole or baking dish and sprinkle with cinnamon sugar (light on the sugar, heavy on the cinnamon).
- Bake at 350° for 30-40" until golden and bubbly.
- Delicious served at any temp - hot, room temp, or leftovers straight out of the fridge.
|I realize it looks burnt here, but that's really the cinnamon.|