Noodle Pudding

Noodles, which routinely find themselves saved as leftovers in the back of the refrigerator, can easily be converted into dessert. Milk, butter, cinnamon and eggs combine for the custard that surrounds the cooked pasta, and the whole dish is topped with raisins. If you don’t like raisins, almost any dried fruit — cranberries or cherries, for example — would be a nice substitution.

Ingredients

• 2 cups milk
• 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
• 1 ½ teaspoons ground cinnamon
• ½ cup sugar plus 1 tablespoon
• Pinch of salt
• 4 cups cooked pasta or egg noodles (1/2 pound uncooked)
• ½ cup raisins (optional)
• 2 eggs, beaten

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    321 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 9 grams protein; 80 milligrams cholesterol; 110 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Heat oven to 350 degrees. In a small saucepan over low heat, warm the milk, butter, 1 teaspoon cinnamon, 1/2 cup sugar and the salt. Continue cooking until butter melts, then remove pan from heat; cool. Meanwhile, butter a 4-to-6-cup baking dish and put cooked noodles and raisins, if using, in it; toss gently to combine.
2. Add eggs to cooled milk mixture and whisk; pour this mixture over noodles and sprinkle top with remaining sugar and cinnamon.
3. Bake for 45 minutes, or until a thin-bladed knife inserted in center comes out clean, or nearly so; center should be just a little wobbly. Run under broiler for about 30 seconds if you like a browned top. Serve warm or at room temperature.

1 hour