Recipe: Baked Upside Down Noodle Pudding

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From: Nancy,.SanFran

Baked Upside Down Noodle Pudding
Recipe By : The Sun Sentinel, South Florida
Posted by Susan Greene
Makes 16 servings

1/2 cup seedless raisins
Hot water
1/4 cup butter
1 cup firm-packed brown sugar
1 cup coarse-chopped pecans
1 pound medium egg noodles -- cooked and drained well
1 carton sour cream -- (8-ounce) (use the real stuff)
1/3 cup sugar
1 Pinch salt
4 large eggs -- lightly beaten
1 cup dry curd cottage cheese
1/8 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Put raisins in a small bowl and cover with hot water. Let stand 10 minutes to plump. Drain well.

Preheat oven to 350 degrees. Melt butter in a non-reactive 13-by-9-by-2-inch baking pan. Sprinkle with brown sugar and press pecans into sugar.

In a large non-reactive mixing bowl, combine noodles, sour cream, sugar, salt, eggs, cottage cheese, cinnamon, vanilla and plumped raisins.

Carefully pour noodle mixture into baking pan, trying not to dislodge pecans.

Bake pudding 1 hour or until firm. Cool in pan 15 minutes, then invert onto a serving platter. Let cool another 10 minutes before cutting and serving.

This is best served warm, but room temperature is just fine, too. Leftovers can be refrigerated and served cold or rewarmed in a low oven or microwave.