 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
This is my favorite sweet noodle pudding. I usually serve it on Rosh Hashanah. I use the pre-crushed corn flake crumbs you find in a box at the grocery, though of course you could crush your own. Ingredients:
12 ounces wide egg noodles |
3 -6 tablespoons butter, divided |
3/4 cup sugar, divided |
2 1/2 cups crushed corn flakes |
1 teaspoon cinnamon |
3 ounces cream cheese, softened |
3 eggs |
1 cup milk |
1 cup apricot nectar |
Directions:
1. Cook noodles as directed on package. Put 1 to 4 tablespoons of butter through the hot noodles, or to taste. Put noodles in greased 9x13 pan.
2. Beat cream cheese, eggs, and 1/2 cup sugar together. Add milk and juice and mix well. Pour over noodles.
3. Mix cornflake crumbs, remaining 1/4 cup sugar and cinnamon together in a bowl.
4. Melt 2 tablespoons of butter and work through the cornflake mixture.
5. Sprinkle cornflake crumb mixture over top of noodles.
6. Bake in a preheated 350F oven for 45 minutes.
|
|