APRICOT-BUTTERMILK NOODLE PUDDING

APRICOT-BUTTERMILK NOODLE PUDDING image

Yield 12 Servings

Number Of Ingredients 12

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1 pound wide egg noodles, no yolks
1/2 cup butter (1 stick), room temperature
5 large eggs
1/2 cup sugar
1 large tart green apple, peeled/cored/chopped small
5 ounces dried apricots, chopped small
2 tablespoons golden raisins
4 cups buttermilk
1 cup cornflake crumbs (4 cups whole)
3/4 cup light brown sugar
5 tablespoons melted butter
sour cream

Steps:

Butter 13x9x2-inch glass baking dish. Cook noodles in large pot of boiling salted water until almost tender. Drain noodles; return to same pot. Add 1/2 cup butter and toss until butter melts. Beat eggs and sugar in medium bowl to blend; mix into noodles. Mix in apple, apricots and raisins. Transfer noodle mixture to prepared dish. Pour buttermilk evenly over. Cover with plastic and chill overnight. Preheat oven to 350F. Uncover pudding. Bake 45 minutes. Mix cornflake crumbs, brown sugar and 5 tablespoons melted butter in medium bowl. Remove pudding from oven. Spoon cornflake topping evenly over pudding. Return pudding to oven and bake until topping is golden brown and crisp, about 30 minutes longer. Let stand 10 minutes. Cut pudding into squares; serve with sour cream.