Servings: 6-8
Preheat: 350
Prep Time: 1 hour
Source: Tante
Ingredients:
8 ounces wide egg noodles
4 eggs
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 container (16 ounces) small curd creamed cottage cheese
1/2 teaspoon ground cinnamon
½ teaspoon almond extract
3/4 cup sugar
Pinch of nutmeg
handful of raisins (optional)
Topping
4 tablespoons butter
cup fine dry bread crumbs
2 tablespoons sliced unblanched almonds
Directions:
1. Cook the noodles in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain. Toss with the butter; set aside.
2. Beat the cottage cheese and the sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla, cinnamon, almond extract, and nutmeg. Fold in the noodles and raisins if using.
3. Heat the oven to 350°F. Lightly butter a 2-quart shallow baking dish. Spread the noodle mixture in the dish.
4. To make the topping, melt the butter in a medium skillet; stir in the almonds; sauté 1 minute. Off heat, add the bread crumbs; stir to blend. Sprinkle over the pudding. Bake until pudding is set, about 25 minutes.