BUTTERMILK-APPLE/APRICOT NOODLE PUDDING

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Buttermilk-Apple/Apricot Noodle Pudding image

This is an old recipe from my Bon Appetit magazines. It is intended to be a brunch dish but it would make a nice change of pace anytime. The overnight chilling is not reflected in the cook or prep times.

Provided by Normaone

Categories     Breakfast

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb wide egg noodles
1/2 cup butter, room temperature
5 eggs
1/2 cup sugar
1 large tart green apple, peeled,cored,chopped
5 ounces dried apricots, quartered
2 tablespoons golden raisins
4 cups buttermilk
1 cup corn flake crumbs
3/4 cup lightly packed golden brown sugar
5 tablespoons melted butter
sour cream

Steps:

  • Butter a 13x9x2 inch glass baking dish.
  • Cook noodles in a pot of boiling salted water until al dente.
  • Drain noodles and return to the pot.
  • Add the 1/2 c butter and toss until melted and noodles are coatedl Beat eggs and sugar in a medium bowl to blend and mix into the noodles.
  • Fold in apple, apricot, and raisins.
  • Spread noodle mixture into the prepared pan.
  • Pour buttermilk evenly over noodles.
  • Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 350^F.
  • Remove plastic wrap from noodles and bake uncovered 45 minutes.
  • Combine the cornflake crumbs, brown sugar and 5T melted butter in a bowl.
  • Remove dish from oven and spoon topping evenly over noodles.
  • Return to oven and continue baking until top is golden brown and crisp, about 30 minutes longer.
  • Let stand 10 minutes.
  • Cut into squares and serve with sour cream.

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