Noodle Pudding

• 2 cups milk
• 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup sugar plus 1 tablespoon
• Pinch of salt
• 4 cups cooked pasta or egg noodles (1/2 pound uncooked)
• 1/2 cup raisins (optional)
• 2 eggs, beaten

1. Heat oven to 350 degrees.
2. In a small saucepan over low heat, warm the milk, butter, 1 teaspoon cinnamon, 1/2 cup sugar and the salt.
3. Continue cooking until butter melts, then remove pan from heat; cool.
4. Meanwhile, butter a 4-to-6-cup baking dish and put cooked noodles and raisins, if using, in it; toss gently to combine.
5. Add eggs to cooled milk mixture and whisk; pour this mixture over noodles and sprinkle top with remaining sugar and cinnamon.
6. Bake for 45 minutes, or until a thin-bladed knife inserted in center comes out clean, or nearly so; center should be just a little wobbly.
7. Run under broiler for about 30 seconds if you like a browned top.
8. Serve warm or at room temperature.

milk, unsalted butter, ground cinnamon, sugar, salt, pasta, raisins, eggs

Taken from cooking.nytimes.com/recipes/1012635 (may not work)