Noodle puddings do double duty as a side dish that also acts as a slice of soothing comfort. Egg noodles are baked in a sweet or savory egg custard and are usually served warm. While this is often served on Jewish holidays, and especially to break the fast after Yom Kippur, it is equally at home anytime as a delectable dish on most family brunch or dinner tables.

All love this sweet favorite, adults and children alike. For many it's a happy taste memory of family around the table. I start getting phone calls weeks ahead of the holidays requesting this recipe. I have made so many variations on the basic recipe that I often forget which one I had prepared for my friends.

Cream cheese, sour cream, cottage cheese and eggs combine together to form a smooth custard. I like to use apples since they are abundant this time of year, but you can use pears, peaches or even canned crushed pineapple. I prefer to add dried cherries instead of raisins, but either works beautifully. For the topping, crispy Japanese-style breadcrumbs called panko add a crunchier texture than fine breadcrumbs. One bite of the soft fruit and noodle custard with the crispy sweet fall spiced topping may convince you to make this a happy family tradition.

There are a few ways to serve this dish. You could present it as a main course brunch entrée, a side dish for roasted chicken or brisket, or as a vegetarian dish alongside a few vegetable salads as a light dinner.

Noodle Pudding with Dried Fruit and Apple

Serves 8 to 12

3/4 pound wide egg noodles

4 large eggs

3/4 cup sugar

1/2 pound cream cheese, at room temperature

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