Aunt Jean’s Noodle Pudding
📜 Collection: JC | ✍️ Attribution: Aunt Jean | 📂 Category: Sides A classic, sweet noodle pudding from Aunt Jean, featuring a rich custard base with cottage cheese, sour cream, citrus, and raisins.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | None | 8–10 Servings |
🔪 Key Equipment
- 9x13 inch baking dish
- Large bowl
- Clean bowl for whipping
- Electric mixer
- Colander
- Saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Medium Thin Noodles | approx. 12 oz |
| 6 | Eggs | separated |
| 1 cup | Sugar | none |
| 1 1/2 teaspoons | Cinnamon | none |
| 1/2 cup | Raisins | washed |
| 1/2 pint (1 cup) | Cottage Cheese | none |
| 1/2 pint (1 cup) | Sour Cream | none |
| 4 tablespoons | Butter | melted |
| 1/2 | Lemon | for juice and rind |
| 1/2 | Orange | for juice and rind |
For Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Butter | optional, extra for dotting |
| As needed | Cinnamon | optional, extra for sprinkling |
Instructions
Step 1: Prep and Cook Noodles
- Preheat oven to 375°F. Generously butter a large baking dish such as a 9x13 inch pan.
- Cook the 1 package medium thin noodles according to package directions, then drain well in a colander.
Step 2: Mix the Custard Base
- In a large bowl, beat the 6 egg yolks. Add the 1 cup sugar and 1 1/2 teaspoons cinnamon, and mix well.
- Stir in the 4 tablespoons butter, 1/2 pint (1 cup) cottage cheese, 1/2 pint (1 cup) sour cream, 1/2 lemon (juice and rind), and 1/2 orange (juice and rind).
- Add the cooked noodles and 1/2 cup raisins to the cheese mixture and stir to combine.
Step 3: Fold Whites and Bake
- In a separate, clean bowl, beat the egg whites from the 6 eggs until they form stiff peaks.
- Gently fold the beaten egg whites into the noodle mixture until just combined.
- Pour the mixture into the prepared baking dish.
- For the topping, dot the surface with small pieces of butter and sprinkle with additional cinnamon if desired.
- Bake for 1 hour, or until the pudding is set and the top is golden brown.
💡 Make-Ahead & Storage: Store leftovers tightly covered in the refrigerator for up to 3-4 days; can be served warm or at room temperature.
Original Recipe Scan
