Cinnamon-Raisin Noodle Pudding

• 8 ounces wide egg noodles
• 3/4 cup chopped pecans
• 3 large eggs, lightly beaten
• 8 ounces reduced-fat cream cheese, at room temperature
• 8 ounces reduced-fat sour cream
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup raisins
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon salt

1. Bring a large pot of water (not salted) to a boil and cook noodles according to package label directions until tender, about 9 minutes. Drain and rinse under cold water until cool. Drain again.
2. Preheat oven to 350u0b0F; butter 6 8-oz. ramekins and place on a baking sheet. Spread pecans in a single layer on another baking sheet and bake, shaking pan once or twice, until lightly toasted and fragrant, 5 to 7 minutes. Transfer to a bowl and let cool. Remove 3 Tbsp. and set aside for garnish.
3. In a large bowl, combine eggs, cream cheese, sour cream, butter, raisins, sugar, cinnamon, vanilla and salt until well mixed. Stir in noodles and pecans. Ladle mixture into ramekins and bake, uncovered, until top is golden brown, 45 to 50 minutes. Let stand 5 minutes. Top with reserved pecans; serve.

egg noodles, pecans, eggs, cream cheese, sour cream, unsalted butter, raisins, sugar, cinnamon, vanilla, salt

Taken from www.myrecipes.com/recipe/cinnamon-raisin-noodle-pudding (may not work)