Easter Noodle Pudding (Pasteria)

1. 1

   Preheat oven to 350u00b0F. Bring a large pot of water (without salt) to a boil and cook noodles until done, 7 to 8 minutes or as package label directs. Drain and rinse under cold water until cool. Drain again.

2. 2

   In a large bowl, whisk together eggs, sugar, milk, butter, vanilla and salt until well combined. Stir in noodles.

3. 3

   Mist a 9-by-13-inch baking dish with cooking spray and pour in noodle mixture, spreading evenly. Bake, uncovered, until top is golden brown and center is set, about 45 minutes. Let stand for 5 minutes before serving.

4. 4

   Prep in advance. The finished dish may be refrigerated for up to 3 days. On the day of, bring to room temperature, then rewarm in the oven before serving.

5. 5

   Add more crunch. Want an extra-crispy top? Toss crushed corn flakes with melted butter and scatter over the noodles before baking.

6. 6

   Go nuts. Get more variety with each bite by tossing toasted, chopped almonds or walnuts into the noodle mixture. Raisins also work well.

* Per serving · 4 servings · Values may vary.

No additional tips available.