Zutaten für Buttermilk Apple Apricot Noodle Pudding
- Wide Egg Noodles
- 1/2 cup (1 stick) butter
- 4 large eggs
- 1/2 cup granulated sugar
- Tart Green Apple
- Dried Apricots
- Golden Raisins
- 2 cups buttermilk
- Corn Flake Crumbs
- Golden Brown Sugar
- sour cream (optional)
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Zubereitung von Buttermilk Apple Apricot Noodle Pudding
- Preheat oven to 350°F (175°C). Butter a 13x9x2 inch glass baking dish.
- Cook 1 pound egg noodles in a large pot of boiling salted water until al dente. Drain well and return to the pot.
- Add 1/2 cup (1 stick) melted butter to the noodles and toss to coat. In a medium bowl, whisk together 4 large eggs and 1/2 cup granulated sugar until light and fluffy. Add egg mixture to the noodles and stir to combine.
- Gently fold in 2 cups peeled and diced apples, 1 cup chopped dried apricots, and 1/2 cup raisins.
- Pour the noodle mixture into the prepared baking dish.
- Pour 2 cups buttermilk evenly over the noodles.
- Cover the dish with plastic wrap and refrigerate overnight.
- Remove plastic wrap before baking.
- Bake uncovered for 45 minutes.
- While the pudding bakes, prepare the topping: In a bowl, combine 1 1/2 cups crushed cornflakes, 1/4 cup packed brown sugar, and 5 tablespoons melted butter.
- Remove the pudding from the oven and evenly spoon the topping over the noodles.
- Return to the oven and bake until the topping is golden brown and crisp, about 30 minutes more.
- Let the pudding stand for 10 minutes before cutting into squares.
- Serve warm with a dollop of sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
126g
Fat
47g
Carbs
20g
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