Best Pecan And Dried Fruit Noodle Pudding Recipes

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MONDAY TO FRIDAY PECAN AND SOUR CREAM NOODLE PUDDING



Monday to Friday Pecan and Sour Cream Noodle Pudding image

Provided by Food Network

Categories     dessert

Time 40m

Number Of Ingredients 9

4 cups cooked medium size egg noodles
3 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup dark brown sugar
1/4 cup sour cream
1 cup cottage cheese, smoothed in a food processor
2 tablespoons unsalted butter, melted
1 cup (1/4 pound) toasted pecans, chopped
1 cup golden raisins

Steps:

  • Preheat oven to 350 degrees. Cook noodles for 5 minutes, then drain, rinse under cold water and drain again. Lightly butter a 9-inch square pan. In a bowl whisk the eggs and vanilla together. Add the sugar, sour cream, cottage cheese, whisk in melted butter and raisins. Fold in cooked noodles and turn into prepared baking pan
  • Bake for about 30 minutes or until eggs have set. Let stand for 5 minutes before serving. Dust with cinnamon if you wish.

HARVEST NOODLE PUDDING - FRUIT KUGEL



Harvest Noodle Pudding - Fruit Kugel image

An old-time noodle custard dessert recipe with a bit of a modern twist. Layered egg noodles with apples, pears and dried cranberries baked in sweet custard. It has a warm grandmotherly taste and feeling to it. Simple yet rich in flavor with little effort in preparation sure to please many in the autumn. It takes advantage of apples and pears harvested in the fall along with tangy sweet dried cranberries.

Provided by MikeP

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 15

3 tablespoons butter, melted
½ (8 ounce) package wide egg noodles
1 large apple - peeled, cored, and chopped
1 large pear - peeled, cored, and chopped
1 tablespoon lemon juice
1 cup milk
4 eggs
½ cup applesauce
¼ cup white sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 pinch ground nutmeg, or to taste
⅓ cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease an 8x8-inch baking dish with melted butter.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Mix the apple and pear with lemon juice in a bowl; set aside.
  • Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
  • Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
  • Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
  • Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 33.9 g, Cholesterol 117 mg, Fat 8.3 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 4.1 g, Sodium 118.1 mg, Sugar 21.6 g

NOODLE PUDDING



Noodle Pudding image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 10

6 eggs, well beaten
3 1/2 tablespoons sour cream
1 stick melted butter or margarine
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
1 cup granulated sugar
1 cup golden raisins
3 1/2 large apples, peeled, cored, and thinly sliced
1 pound medium wide noodles, cooked and strained
Cinnamon

Steps:

  • Preheat oven to 350 degrees F. Grease a 13 by 9 by 2 inch pan. In a large bowl whisk the eggs, sour cream, melted butter/margarine, vanilla, lemon juice, and sugar until blended. Gently fold in the raisins, sliced apples, and cooked noodles. Pour the mixture into the greased pan, using a rubber spatula to even out the surface. Sprinkle with cinnamon. Bake 1 hour and twenty minutes or until golden brown. Let cool before cutting into squares. Can be served cold or at room temperature.

PECAN NOODLE KUGEL



Pecan Noodle Kugel image

Noodle kugel coated with a brown sugar/pecan mixture hot out of the oven is sweet enough it could also work as a dessert. This is an old family recipe guaranteed to be loved by all!

Provided by ROYSAPER

Categories     Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package broad egg noodles
4 eggs
¼ cup melted butter, divided
1 cup brown sugar, divided
1 pinch salt
½ cup chopped pecans

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
  • Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 58.8 g, Cholesterol 155.3 mg, Fat 15.6 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 92.7 mg, Sugar 19.1 g

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