This traditional Jewish recipe incorporates Extra Wide Noodles with sweet, creamy custard for the perfect holiday side dish or dessert.
Prepare noodles according to package directions.
Preheat oven to 350°F.
Combine cream cheese ,butter and sugar in bowl of electric mixer. Cream at medium speed, scraping down bowl occasionally. Add eggs, one at a time and beat in. Add milk, a little at a time. Remove bowl from mixer.
Stir in noodles and raisins. Spoon mixture into greased deep, 3-quart baking pan.
Sprinkle cornflakes over noodle mixture. Combine remaining sugar and cinnamon and sprinkle over corn flakes.
Bake 1 hour or until pudding is firm and knife inserted near center comes out clean.
Remove from oven. Let set for 10 minutes before slicing.
0 servings