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TEST KITCHEN APPROVED

Noodle Pudding

Name: Noodle Pudding
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 9 servings
Cuisine: Jewish
Ingredients: 7-1/2 cups uncooked wide egg noodles; 1 package (8 ounces) cream cheese, softened; 6 tablespoons butter, softened; 1/2 cup sugar; 3 large eggs, room temperature; 1 cup 2% milk; 1 cup apricot nectar; TOPPING:; 1 cup cornflake crumbs; 1/2 cup sugar; 6 tablespoons butter, melted; 1/2 teaspoon ground cinnamon

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Eileen Meyers, Carnegie, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

Whenever I bring this creamy dish to gatherings, it always prompts recipe requests. The surprising sweetness comes from apricot nectar, and everyone enjoys the golden buttery topping. —Eileen Meyers, Scott Township, Pennsylvania

TEST KITCHEN APPROVED

Noodle Pudding

1 Reviews Add your review

Yield:9 servings

Prep:20 min

Cook:25 min

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Ingredients

7-1/2 cups uncooked wide egg noodles
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
3 large eggs, room temperature
1 cup 2% milk
1 cup apricot nectar
topping:

1 cup cornflake crumbs
1/2 cup sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Text Ingredients

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Directions

1
Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar.

2
Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
3
Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160°.