I often think that some magazines are out of ideas for good. One recipe combined spaghetti squash, spaghetti noodles, marinara, green olives, and raisins. Green olives and raisins aren’t a flavor combination that I care to experiment with. The picture was even less appetizing.
I did find a few recipes I’m looking forward to trying out. My breakfast this morning was one of those recipes. Cinnamon-Raisin Noodle Pudding. My mom turned her nose up at the name of the recipe. It is not the normal combination of ingredients but definitely worth a try!
This could easily be breakfast or dessert. I chose to make it for breakfast. It was delicious.
Prep time: 15 min
Cook time: 45 min
Total time: 1 hour
Yield: 2 servings
- 3 oz. wide egg noodles
- 1 egg
- 3 oz. cream cheese, room temperature
- 2 oz. sour cream
- 2 1/2 tbsp. unsalted butter, melted
- 2 tbsp. white sugar
- 1 tbsp. dark brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/4 cup pecans, roughly chopped
- 1/4 cup raisins
- Bring a large pot of unsalted water to a boil. Cook noodles according to package directions until just tender. (I removed mine 1 minute earlier than the directions stated so that they were still slightly firm.) Drain.
- Preheat oven to 350. Grease 2 8-ounce ramekins.
- In a large bowl, combine egg, cream cheese, sour cream, butter, sugars, cinnamon, vanilla, and salt. Fold in nuts and raisins. Stir until well combined.
- Stir in noodles.
- Spoon into prepared ramekins.
- Bake, uncovered, at 350 for 30-45 minutes, until top is browned and center is set.