Best Ever Noodle Pudding
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- COOK TIME
- 45 Min
This traditional Jewish dish is sometimes called noodle kugel and sometimes called noodle pudding. Whatever you call it, you'll find this Best Ever Noodle Pudding to be a sweet addition to any brunch menu.
What You'll Need:
- 1 pound medium egg noodles
- 1/2 pound (2 sticks) butter
- 1 1/2 cups sugar
- 6 eggs, well beaten
- 2 teaspoons vanilla
- 16 ounces sour cream
- 16 ounces small curd cottage cheese
- 4 ounces cream cheese
- Cinnamon graham crackers
What To Do:
- Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside. Place about 1/3 box of graham crackers into a resealable plastic bag and crush into chunky crumbs; set aside.
- In a large pot, boil noodles for 7 minutes; drain and return to pot.
- Add ingredients, one at a time, mixing to melt into noodles. Pour mixture into prepared baking dish.
- Bake 30 minutes. Remove from oven; top with graham cracker crumbs and bake about 15 minutes more or until a knife inserted in center comes out clean.
- Some people insist it's not noodle pudding without raisins, so feel free to add 1/2 cup raisins to mixture before baking. It's up to you!
- If you're looking for a sweeter variation, check out our recipe for Pineapple Noodle Pudding.
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