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Barefoot contessa noodle pudding
Nb persons: 10
Yield:
Preparation time:
Total time:
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| Print Recipe Noodle Kugel -- Serves: Ingredients | |
| 1 pound | wide egg noodles |
| 5 extra-large eggs | |
| 4 cups | half-and-half |
| 1/4 cup | light brown sugar, packed |
| 2 teaspoons | pure vanilla extract |
| 1/2 teaspoon | ground cinnamon |
| 1 1/2 tablespoons | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1 cup | ricotta cheese |
| 1 cup | golden raisins |
Directions
Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.
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