Noodle Pudding with Apples
Indulge in the delightful fusion of sweet and savory with this Noodle Pudding with Apples recipe, a modern twist on the classic kugel. Featuring tender wide egg noodles baked to perfection in a creamy custard base of sour cream, cottage cheese, and eggs, this dish is elevated with the warm, caramelized sweetness of sautéed apples. The addition of ground cinnamon and optional raisins lends cozy, autumn-inspired flavors, while a crisp breadcrumb or cornflake topping provides an irresistible crunch. Quick to prepare and easy to bake, this crowd-pleaser is perfect for holiday gatherings, brunches, or anytime you crave a comforting slice of nostalgia. Serve it warm or at room temperature for a side dish or dessert that’s sure to impress!
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Recipe Information
Ingredients
- 12 ounces wide egg noodles
- 4 tablespoons unsalted butter
- 3 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced thinly
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 5 large eggs
- 2 cups sour cream
- 1 cup cottage cheese
- 1 teaspoon vanilla extract
- 0.5 cup raisins (optional)
- 0.5 cup breadcrumbs or crushed cornflakes (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the thinly sliced apples and sauté for 5-7 minutes until softened. Sprinkle with 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Stir to coat and cook for another 2 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, remaining sugar, sour cream, cottage cheese, vanilla extract, and the remaining 1/2 teaspoon of cinnamon until smooth.
Add the cooked noodles, sautéed apples, and raisins (if using) to the egg mixture. Mix thoroughly to ensure the noodles and apples are evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly. If desired, sprinkle breadcrumbs or crushed cornflakes over the top for a crunchy topping.
Bake in the preheated oven for 50-60 minutes, or until the pudding is golden brown and set in the center.
Remove from the oven and let cool for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 531.4 g | 193% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 367.1 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1075 mg | 83% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1878 mg | 40% | |
*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.
