Buttermilk-Apple/Apricot Noodle Pudding

READY IN: 1hr 35mins
Recipe by Normaone

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.

Top Review by Chef AprilAllYear

I'm sorry, but this was a disappointment and waste of ingredients, time and energy (mine and the oven's). I did use regular rather than tart apples, but that shouldn't make that big of a difference. I was trying to use up some buttermilk I had in the fridge -- I guess I did.

Ingredients Nutrition


  1. Butter a 13x9x2 inch glass baking dish.
  2. Cook noodles in a pot of boiling salted water until al dente.
  3. Drain noodles and return to the pot.
  4. 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.
  5. Fold in apple, apricot, and raisins.
  6. Spread noodle mixture into the prepared pan.
  7. Pour buttermilk evenly over noodles.
  8. Cover with plastic wrap and refrigerate overnight.
  9. Preheat oven to 350^F.
  10. Remove plastic wrap from noodles and bake uncovered 45 minutes.
  11. Combine the cornflake crumbs, brown sugar and 5T melted butter in a bowl.
  12. Remove dish from oven and spoon topping evenly over noodles.
  13. Return to oven and continue baking until top is golden brown and crisp, about 30 minutes longer.
  14. Let stand 10 minutes.
  15. Cut into squares and serve with sour cream.

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