RECIPE: Noodle Pudding with Caramelized Apples

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This dairy delight, this sweet, old-fashioned noodle pudding dotted with caramelized apples, is the best, the greatest, the one-and-only version that will kick all others’ kugel to the curb. Egg noodles are tossed with cottage cheese, sour cream and cream cheese and topped with a crumbly graham cracker topping, resulting in a taste much like that of a sweet cheesecake.


Caramelized Apples

  • 4 large Granny Smith apples, peeled and cored
  • 2 tbsp butter
  • ¼ cup sugar
  • ½ tsp ground cinnamon

Noodle Pudding

  • 1 (1lb) bag broad egg noodles
  • 2 cups cottage cheese
  • 1 (8oz) package cream cheese, softened
  • 2 cups sour cream
  • ½ cup sugar
  • 6 large eggs
  • 1½ tsp vanilla extract

Graham Topping

  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
  • ¼ cup sugar


1) For the apples, quarter each apple and slice each quarter into thirds. In a large skillet, melt butter over medium-high heat. Stir in apples and sprinkle with sugar and cinnamon. Cook 4 minutes without stirring. After that time, stir apples gently and cook 4 minutes more until softened and golden. Remove from heat.

2) Preheat oven to 350°F. Coat a 13×9-inch baking dish with non-stick cooking spray. In a large pot of lightly salted boiling water, cook noodles until tender. Rinse and drain.

3) In a large bowl, blend together cottage cheese and cream cheese until smooth. Mix in sour cream, sugar, eggs and vanilla, blending well. Add cooked noodles, tossing to coat. Pour half the noodle mixture into prepared baking dish. Layer the apples on top and cover with remaining noodle mixture.

4) For the topping, in a small bowl, combine graham crumbs with melted butter and sugar. Sprinkle topping evenly over noodle pudding. Cover and bake 30 minutes. Remove cover and continue baking 15 minutes more. Cool before slicing.

Serves 8-10


Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at



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