Sweet Noodle Pudding

A dinner guest told me that even though the entire dinner was great, his favorite was this Sweet Noodle Pudding, taking him back to his childhood, when his mother always made a similar recipe. No higher praise than being taken back to a childhood kitchen, filled with nostalgia, wonderful aromas and warm memories. I feel the same. My mother and grandmother always made kugels for family holiday dinners—there are so many varieties from sweet and fruity, which this recipe is, to savory with grated vegetables to hearty potato kugels. This recipe is simple, quick, refrigerates and freezes well. Make in one large batch or use muffin tins for individual portions. Links to other kugels and puddings are included. Kugels are a great addition to a traditional Break the Fast after Yom Kippur.

Sweet Noodle Pudding

Yield: 12 servings

#pareve/nondairy #noodles #side #dessert #holiday

12 ounces egg noodles, width of choice

1/4 cup oil

6 eggs

1 cup sugar

2 cups applesauce

4 teaspoons salt

4 teaspoons cinnamon

1/2 cup golden raisins

2 Granny Smith apple, peeled and diced small

1 20-ounce can crushed pineapple

Sugar/Cinnamon mixture to sprinkle on top

Cook noodles according to the manufacturer's instructions. Pasta should be just done. Rinse in cold water and drain. Set aside.
Preheat the oven to 350ºF.
In a large bowl, mix eggs, oil, sugar, applesauce, cinnamon and salt.
Add apples and raisins. Mix well.
Add the cooked noodles to the egg mixture. Toss to coat.
Grease a 9" x 13" baking dish. Pour mixture into the pan. Sprinkle top with sugar and cinnamon.
Bake for 45 minutes until noodles are slightly golden.
Slice and serve warm or at room temperature. Refrigerate leftovers.
To freeze: Cool to room temperature. Wrap in plastic wrap and then in aluminum foil. Label and freeze for up to 3 months.

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