Seriously Simple: Noodle Pudding with Dried Fruit and Apple is universal comfort food
Published in Variety Menu
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
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
2 cups cottage cheese
1 teaspoon vanilla extract
1 Envy, Gala, or Pink Lady apple, peeled, cored and finely chopped
1/2 cup dried cherries or raisins
Grated zest of 1 orange
Topping
1 cup panko or other dried coarse breadcrumbs
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
Pinch allspice
Pinch dried ginger
1/4 cup (1/2 stick) unsalted butter, melted
1. Preheat the oven to 350 F. Grease the bottom and sides of a 9-by-13-inch baking dish.
2. Bring a large pot of water to a boil and cook the noodles for about 6 minutes, or until al dente. Drain and set aside.
3. In a large bowl, beat the eggs with an electric mixer on medium speed or whisk until well blended. Beat in the sugar. Add the cream cheese, sour cream, butter, cottage cheese and vanilla, and whisk until the cream cheese is completely blended. Stir in the apples, dried fruit and orange zest and mix to blend. Stir in the drained noodles. Spoon into the prepared dish.
4. To make the topping, in a small bowl, combine the panko, brown sugar, cinnamon, allspice, ginger and butter, and mix with a fork to combine. Scatter the topping evenly over the noodles.
5. Bake for 1 hour, or until the kugel is set. Let rest for 15 minutes and then cut into squares and serve immediately.
Tasty Tips:
--Use low-fat sour cream, cottage cheese, and cream cheese for a lighter version.
--Advance Preparation: Make up to 8 hours ahead through step 4, cover and refrigerate. Remove from the refrigerator 1 hour before baking.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)