This is a rich, custardy noodle pudding to usher in the Jewish New Year. It also makes a great dish for breaking the Yom Kippur fast, or on any brunch table. I can’t be sure of its exact origins, beyond that my mother got it from her cousin Frances.
|¾||cup (1½ sticks) unsalted butter|
|1||pound wide egg noodles|
|1||pound cream cheese, at room temperature|
|2||cups sour cream|
|1||15-ounce can apricot halves|
|1||cup crushed cornflakes|
1. Set the oven at 350 degrees. In a 9-by-13-inch baking dish, place ½ cup (1 stick) of the butter and put dish in the oven for 3 minutes, or until the butter is melted. Remove from the oven and set aside.
2. Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, for 8 minutes. The noodles should not be cooked through. Drain and return to the pot.
3. In a bowl, add the cream cheese and sour cream. Using a hand mixer, beat until combined.
4. In a food processor, add the apricot halves with their juices and blend until smooth.
5. Add the apricot puree and milk to the sour cream mixture and beat until combined.
6. To the pot of noodles, add the melted butter, sour cream mixture, and salt.
7. In another bowl, whisk together the eggs, vanilla, and 1 cup of the sugar. Pour over the noodle mixture and stir until well combined. Transfer to the baking dish.
8. Melt the remaining ¼ cup (½ stick) of butter. In a bowl, stir together the melted butter, crushed cornflakes, remaining ¼ cup sugar, and cinnamon. Sprinkle the topping over the entire surface of the noodles.
9. Set the dish on a baking sheet to catch any drips and bake for 60 minutes, or until the pudding has set and a knife inserted into the pudding comes out dry. Remove the pan from the oven, place it on a wire rack, and let it cool for 5 minutes before cutting into squares. Adapted from Rona GreenbergDebra Samuels can be reached at email@example.com.