Buttermilk Apple Apricot Noodle Pudding
Indulge in the comforting flavors of **Buttermilk Apple Apricot Noodle Pudding**, a delightful twist on a classic kugel-style dessert. This unique recipe combines tender egg noodles with the natural sweetness of diced apples and chopped dried apricots, all enveloped in a creamy custard made with buttermilk, heavy cream, and a touch of cinnamon for warmth. A golden breadcrumb topping adds an irresistible crunch, while a dusting of powdered sugar brings a touch of elegance to every slice. Perfect as a nostalgic dessert or a sweet side dish, this oven-baked pudding offers a harmonious balance of textures and flavors that’s sure to impress. Serve warm or at room temperature for a crowd-pleasing treat that’s as easy to make as it is to enjoy!
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Recipe Information
Ingredients
- 8 oz Egg Noodles
- 3 tbsp Unsalted Butter
- 2 medium Apples (peeled, cored, and diced)
- 1 cup Dried Apricots (chopped)
- 1 cup Buttermilk
- 0.5 cup Heavy Cream
- 3 pieces Large Eggs
- 0.5 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 0.25 tsp Salt
- 0.5 cup Breadcrumbs
- 1 tbsp Powdered Sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with 1 tablespoon of unsalted butter.
Cook the egg noodles according to package instructions until al dente. Drain and toss them with 1 tablespoon of butter. Set aside.
In a medium skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the diced apples and sauté until slightly softened, about 5 minutes. Remove the skillet from heat and stir in the chopped dried apricots.
In a large mixing bowl, whisk together the buttermilk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth.
Add the cooked noodles and the apple-apricot mixture into the bowl with the wet ingredients. Gently fold everything together to evenly combine.
Pour the mixture into the prepared baking dish. Sprinkle the breadcrumbs evenly over the top for a crunchy topping.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the pudding is set. A knife inserted into the center should come out clean.
Let the pudding cool for 10-15 minutes before serving. Dust with powdered sugar for garnish, if desired.
Serve warm or at room temperature as a dessert or a sweet side dish.
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 391.6 g | 142% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 260.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 556 mg | 43% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2760 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
