This cinnamon and raisin pudding dessert is similar to rice pudding, but it is made with noodles instead of rice. It can be enjoyed hot or cold.
-By Carrie (Strommen) Lennie
1/2 pound medium-width noodles
1/2 cup (1 stick) butter
1/2 tsp cinnamon, or to taste
1/2 cup raisins
1/2 cup sugar
Pinch of salt
3 tsp almond extract, or to taste
2 cups milk
- Boil the noodles in salted water until just barely tender. They will finish cooking in the oven so they should be slightly underdone. Strain the noodles in a colander, rinsing with cold water. Drain well and place in a bowl.
- Melt the butter and put half in a large casserole or baking dish, tilting the dish so that the sides and bottom are greased. Preheat oven to 350 degrees and place the empty casserole in the oven.
- Add cinnamon, raisins, sugar, salt, and almond extract to the well-drained noodles.
- In a separate bowl, beat the eggs, add milk, and beat again until well blended. Add to the noodles with the remainder of the melted butter. Stir well.
- Pour into the heated casserole and bake until the top is golden brown, 1 hour or longer.