Aunt Ida's Apple Cranberry Noodle Pudding
In ' Heirloom Cooking with the Brass Sisters'
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INGREDIENTS
NutritionPudding
- 1(12 ounce) package egg noodles
- 3⁄4
- 1⁄2
- 2
- 4large eggs
- 1 1⁄2cups pineapple juice
- 3
- 1(16 ounce) can whole cranberry sauce
- 3⁄4
Topping
- 2
- 1⁄2
- 1⁄4cup firmly packed brown sugar
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DIRECTIONS
- Set oven rack in the middle position; preheat oven to 350°.
- Coat a 13 x 9 inch ovenproof glass baking dish with vegetable spray.
- Cook noodles in a large pot of boiling water for 7-10 minutes, or until just tender.
- Drain noodles and rinse under cold water.
- Place noodles in a big bowl.
- Add in melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon.
- Whisk eggs with pineapple juice to blend, add to noodles, and stir to combine; set aside.
- Mix the remaining 1 teaspoon cinnamon with remaining 1/4 cup sugar and toss with apples in another bowl.
- Spread half of the noodles in prepared baking dish; add all of the apples in an even layer.
- Spread cranberry sauce over the apples.
- Sprinkle evenly with walnuts.
- Layer remaining noodles on top.
- Topping: toss melted butter with walnuts to coat and scatter over top of pudding.
- Sprinkle with brown sugar.
- Bake 35 to 45 minutes, or until pudding is bubbling and top is golden brown.
- Serve warm or at room temperature.
- Store leftovers in a clean dish covered with wax paper in the refrigerator.
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