Pecan and Dried Fruit Noodle Pudding – a delicious recipe with egg noodles, eggs, unsalted butter, sugar, sour cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 375 degrees.
2
In a pot of boiling salted water cook the egg noodles until they are al dente.
3
Drain, refresh under cold water and drain again.
4
Transfer to a large bowl.
5
In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla.
6
In a bowl with an electric mixer beat the whites until they form soft peaks.
7
Add the remaining sugar and beat to firm peaks.
8
Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots.
9
Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.
1122
kcal
Calories
60
g
Fat
117
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 pound wide egg noodles, 4 large eggs, separated, 6 tablespoons unsalted butter, 1/2 cup sugar, and more.
Yes, Pecan and Dried Fruit Noodle Pudding falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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