Apple Raisin Noodle Pudding

Judith Hannemann — Sat, 24 Aug 2013 23:00:00 +0000

Apple Raisin Noodle Pudding (Kugel)

A NYC deli treat easily made at home.

I really forgot how good this is! It’s been years since I had it too.

After I’d done the savory kugel, we’d got to talking about this on my Facebook fan page and I mentioned that they are also made sweet for a dessert. People were interested, so I decided to make one. So glad I did!!

This is also perfect for fall because it includes apples. Feel free to use more apple and more raisins if you wish. Or use any fruit of your choice. If you don’t want cinnamon, just leave it out!!! Easy peasy.

The original calls for cottage cheese, so if you are a purist, substitute the cream cheese for a cup of cottage cheese. I like cream cheese so I used that. I also thought it would be richer and creamier. Not that I dislike cottage cheese, I LOVE the stuff, but in this I just prefer to use another ingredient.

Apple Raisin Noodle Pudding

8 oz (dry) wide egg noodles
8 oz cream cheese, at room temperature
1 cup sour cream
1/2 cup plain greek yogurt
1/2 cup sugar
1/2 tsp cinnamon
4 eggs
1 cup chopped apple
1/2 cup raisins
1/2 cup sliced almonds, toasted (reserve some for topping)
2 tbs cinnamon sugar

NOTE: All sour cream or greek yogurt may be used in place of the mix. Use 1 1/2 cups of either. Also, any nuts may be subbed for the almonds.

In a large pot, bring 4 qt of water to a boil. Add 1 tsp of oil if desired to prevent sticking. Add noodles and cook until they are al dente (slightly undercooked). Drain & rinse under cold water. Set aside.

Preheat oven to 350 degrees F. Spray or grease a 11 x 7-inch baking dish.

In a large bowl, beat cream cheese, sour cream and yogurt until smooth. Add eggs, one at a time, beating well after each addition. Add sugar and beat well.

Stir in the chopped apple, raisins and most of the nuts (reserve about 1-2 tbs for topping). Fold in the noodles, combining well and make sure all the noodles are coated with the cream mixture.

Turn into prepared dish. Top with remaining nuts and sprinkle top with 2 tbs cinnamon sugar,

Bake at 350 degrees F for 30-40 minutes, or until center is set and top is light golden brown.

Remove from oven and let cool for 15 minutes before serving. May be served hot, warm or chilled. Reheats well in microwave.

Serves 8-10

Loaded with delicious fruit and nuts

Apple Raisin Noodle Pudding

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Apple Raisin Noodle Pudding