Noodle Pudding Recipe

Egg noodles: These are the base of the pudding, providing a chewy texture that absorbs the creamy mixture.

Eggs: Beaten eggs help to bind the ingredients together and give the pudding its custard-like consistency.

Sour cream: Adds a tangy richness to the pudding, balancing the sweetness.

Cottage cheese: Provides a creamy texture and subtle flavor that complements the other ingredients.

Milk: Helps to create a smooth, creamy mixture that coats the noodles.

Sugar: Adds sweetness to the dish, making it a delightful dessert.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Raisins: Add a burst of sweetness and a chewy texture to the pudding.

Butter: Melted butter adds richness and helps to bind the ingredients together.

When preparing the egg noodles, ensure they are cooked al dente, as they will continue to cook in the oven. This prevents the noodle pudding from becoming too mushy. Additionally, when mixing the eggs, sour cream, cottage cheese, milk, sugar, and vanilla extract, make sure the mixture is smooth and well-combined to ensure even distribution of flavors. For an extra touch, soak the raisins in warm water for about 10 minutes before adding them to the mixture; this plumps them up and enhances their sweetness.

• egg noodles - Substitute with fettuccine: Fettuccine has a similar texture and can hold up well in the pudding.

• egg noodles - Substitute with rice noodles: For a gluten-free option, rice noodles can be used, though the texture will be slightly different.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture.

• sour cream - Substitute with coconut cream: For a dairy-free option, coconut cream offers a rich and creamy consistency.

• cottage cheese - Substitute with ricotta cheese: Ricotta cheese has a similar texture and mild flavor.

• cottage cheese - Substitute with silken tofu: Silken tofu can be blended to mimic the creamy texture of cottage cheese for a vegan option.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains the liquid consistency.

• milk - Substitute with oat milk: Oat milk provides a creamy texture and is a good dairy-free option.

• sugar - Substitute with honey: Honey adds natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a unique flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• vanilla extract - Substitute with maple extract: Maple extract can add a sweet, rich flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart and sweet flavor.

• raisins - Substitute with dried apricots: Dried apricots provide a chewy texture and a sweet-tart flavor.

• melted butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative that adds a subtle coconut flavor.

• melted butter - Substitute with margarine: Margarine can be used as a dairy-free substitute with a similar texture.

• Allow the noodle pudding to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled noodle pudding to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the noodle pudding in the refrigerator for up to 3-4 days. When ready to enjoy, reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, cut the noodle pudding into individual portions. This makes it easier to thaw and reheat only what you need.
• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe zip-top bag or airtight container. Label with the date to keep track of freshness.
• Freeze the noodle pudding for up to 2-3 months. To thaw, transfer the desired number of portions to the refrigerator and let them thaw overnight.
• Reheat the thawed noodle pudding in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option. If reheating in the oven, you may want to cover the dish with foil to prevent the top from over-browning.

• Preheat your oven to 350°F (175°C). Place the noodle pudding in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 20 minutes or until heated through.
• For a quicker method, use the microwave. Place a portion of the noodle pudding on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
• If you prefer a crispy top, use a toaster oven. Preheat to 350°F (175°C), place the noodle pudding on a baking sheet, and heat for 10-15 minutes. Keep an eye on it to avoid burning.
• For an extra creamy texture, reheat on the stovetop. Place the noodle pudding in a non-stick skillet over medium-low heat. Add a splash of milk or cream and stir gently until warmed through.
• To retain moisture, use a steamer. Place the noodle pudding in a heatproof dish, cover with foil, and steam for about 10 minutes or until heated through.

• Oven: Used to bake the noodle pudding at a consistent temperature of 350°F (175°C).

• Large pot: Necessary for boiling the egg noodles according to package instructions.

• Colander: Utilized to drain the cooked noodles after boiling.

• Large mixing bowl: Essential for combining the eggs, sour cream, cottage cheese, milk, sugar, and vanilla extract.

• Whisk: Used to thoroughly mix the ingredients in the large mixing bowl.

• Wooden spoon: Handy for stirring the cooked noodles, raisins, and melted butter into the mixture.

• Baking dish: The vessel in which the noodle pudding mixture is poured and baked.

• Measuring cups: Required for accurately measuring the sour cream, cottage cheese, milk, and sugar.

• Measuring spoons: Used to measure the vanilla extract.

• Small bowl: Useful for melting the butter before adding it to the mixture.

• Spatula: Helps in transferring the mixture from the mixing bowl to the baking dish.

• Cooling rack: Allows the baked noodle pudding to cool slightly before serving.

Pre-cook noodles: Cook the egg noodles ahead of time and store them in the fridge. This will save you time when you’re ready to assemble the noodle pudding.

Use pre-measured ingredients: Measure out all your ingredients like sour cream, cottage cheese, and milk beforehand. This makes the mixing process faster.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove to save a few minutes.

Combine dry ingredients first: Mix the sugar and vanilla extract with the eggs before adding the wet ingredients. This ensures a smoother mixture.

Use a food processor: Blend the cottage cheese and sour cream in a food processor for a smoother texture and quicker mixing.