Aunt Sylvia's Noodle Pudding
- 1 1/2 cups crumbled corn flakes
- 3/4 cup sugar, divided
- 1 tablespoon ground cinnamon
- Pinch of nutmeg
- 12 ounces wide egg noodles
- 1/3 cup unsalted butter, plus more for buttering the baking dish
- 1 pound cream cheese
- 3 large eggs
- 1 cup whole milk
- 2 cups apricot nectar
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- Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
- Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions.
- Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
- Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy.
- Add the eggs, milk, and nectar and continue mixing until fully incorporated.
- Stir the cheese mixture evenly into the noodles.
- Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish.
- (Scrap the bowl with a rubber spatula to get all the custard.)
- Scatter the top of the pudding with the corn flake mixture.
- Bake until set and golden brown, about 1 hour.
- Set aside to cool slightly before serving.
corn flakes, sugar, ground cinnamon, nutmeg, egg noodles, unsalted butter, cream cheese, eggs, milk, apricot nectar, television
Taken from www.foodnetwork.com/recipes/food-network-kitchens/aunt-sylvias-noodle-pudding-recipe.html (may not work)