Aunt Ida's Apple Cranberry Noodle Pudding

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READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • Pudding
  • 1
    (12 ounce) package egg noodles
  • 34
    cup butter, melted
  • 12
    cup sugar, divided
  • 2
    teaspoons cinnamon, divided
  • 4
    large eggs
  • 1 12
    cups pineapple juice
  • 3
    apples, peeled, cored, and sliced 1/4-inch thick
  • 1
    (16 ounce) can whole cranberry sauce
  • 34
    cup toasted walnuts, chopped
  • Topping
  • 2
    tablespoons butter, melted
  • 12
    cup toasted walnuts, finely chopped
  • 14
    cup 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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