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