Banana-Coconut Ramen Pudding

• 3 3 -ounce packages ramen noodles, seasoning packets discarded
• 4 tablespoons unsalted butter, melted, plus more for greasing
• 2 large eggs
• 2/3 cup sugar
• 1 14 -ounce can coconut milk
• 1/2 cup sour cream
• 1 1/2 teaspoons almond extract
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon anise seed, crushed
• Salt
• 1/2 cup golden raisins
• 1/4 cup crystallized ginger,chopped
• 2 bananas,thinly sliced
• 1/4 cup shredded coconut
• 2 Tablespoons sliced almonds

1. Preheat the oven to 350 degrees.
2. Place the noodles in a bowl, cover with hot tap water and soak, flipping once, for 10 minutes; the noodles should pull apart easily.
3. Drain well; toss with the melted butter.
4. Whisk the eggs, sugar, coconut milk, sour cream, almond extract, cardamom, anise seed and a pinch of salt in a large bowl.
5. Stir in the noodles, raisins and ginger until combined.
6. Butter an 8-inch square baking dish; spread out the bananas in a layer, then pour the noodle mixture on top.
7. Sprinkle with coconut and almonds.
8. Bake until golden brown and set, about 1 hour 10 minutes.
9. Let cool for at least 1 hour before slicing.
10. Photograph by Yunhee Kim

ramen noodles, unsalted butter, eggs, sugar, coconut milk, sour cream, almond, ground cardamom, anise, salt, golden raisins, crystallized ginger, bananas, shredded coconut, almonds

Taken from www.foodnetwork.com/recipes/food-network-kitchens/banana-coconut-ramen-pudding-recipe.html (may not work)