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Norwegian Noodle Pudding

Norwegian Noodle Pudding
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Yield: Serves 8

"This is the recipe everyone asks for! Serve it bubbling hot as a breakfast surprise, as an elegant dinner casserole, or as a pleasing dessert with whipped cream. It also doubles as a great midnight snack, served cold . . ."


  • 8 ounces medium-width noodles
  • 1/4 pound butter
  • 1/2 teaspoon cinnamon or to taste
  • 1/2 cup raisins, or more if desired
  • 1/2 cup sugar
  • 3 teaspoons almond extract, or to taste
  • 2 cups milk
  • 3 eggs, beaten
  • Salt to taste


Do not preheat oven until you have reached that point in the directions. Put noodles on to boil, salting to taste. Melt the butter. Put half the melted butter into a large casserole or baking dish, tilting to spread butter to all sides and over the bottom. Place empty casserole in oven and then preheat to 350 degrees F. When noodles are done, strain and rinse with cold water to remove starch. Mix cinnamon, raisins, sugar, and almond extract with the noodles. Beat the milk and eggs together, season with salt and pepper, and add to other ingredients. Add remaining melted butter and stir well. Pour into heated casserole and cook until top is golden brown -- at least 1 hour.
Updated Tuesday, September 23rd, 2008

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