Pecan And Dried Fruit Noodle Pudding

Recipe Ingredients

1 lb	454g / 16oz	Wide egg noodles
4 lbs	1816g / 64oz	Eggs - separated (large)
6 tablespoons	90ml	Unsalted butter
1/2 cup	99g / 3.5oz	Sugar
1 cup	237ml	Sour cream
1 teaspoon	5ml	Vanilla
1/3 cup	53g / 1.9oz	Diced raisins
1/3 cup	48g / 1.7oz	Diced apricots
		Cinnamon
		Freshly grated nutmeg
1 cup	146g / 5.1oz	Chopped walnuts
2/3 cup	157ml	Apricot preserves

Recipe Instructions

Preheat the oven to 375F. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl.

In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla.

In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles

In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6531

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