Noodle Pudding

I know the name sounds just plain strange. But it's SO good. This dish is just barely sweet with the slight tang of cream cheese. It's creamy and crunchy and just perfect for a make-ahead breakfast or as a dessert. I've used it as both and everyone that has tried it has devoured it and asked for the recipe.

I'm planning on making this our Thanksgiving Day breakfast so I won't have to be preparing a big breakfast in the kitchen that morning.

Noodle Pudding (courtesy of Taste of Home)

7-1/2 cups uncooked wide egg noodles
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
3 eggs
1 cup milk
1 cup peach or apricot nectar

Topping:
2 cups cornflake crumbs
1 cup sugar
3/4 cup (1 1/2 sticks) butter, melted
1 teaspoon ground cinnamon

Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and peach or apricot nectar.

Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13-in. x 9-in. glass baking dish.

Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, at 350° for 30 minutes.

**If you are making this for breakfast the next morning, you can put it together the night before and refrigerate until you want to bake it.



Enjoy!