This classic baked noodle pudding starts with tender wide egg noodles folded into a rich, custardy base sweetened with sugar and vanilla and warmed with a touch of cinnamon. Whole eggs give the custard its signature silky set, while a handful of raisins adds little bursts of sweetness throughout. A cinnamon-sugar topping gets sprinkled over the top before baking, forming that irresistible deep-golden crust as it bakes uncovered until the edges pull slightly from the pan. Once it rests and firms up, you get soft, custardy noodles in every square, equally good served warm or at room temperature. It's an easy make-ahead centerpiece for a brunch spread or holiday table, and it holds up beautifully on a dairy free menu.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with 1 tbsp butter and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender, about 7–8 minutes. Drain in a colander and return to the pot.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
