Sun-Dried Tomato-Noodle Pudding
Submitted by six
Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThink of this as a savory cousin to traditional noodle kugel, but loaded with sun-dried tomatoes, cheddar, and mozzarella in a rich cream-and-egg custard. The water bath is what makes it special: that gentle, even heat lets the custard set slowly so you get a silky texture instead of a rubbery one.
Cook the egg noodles just four minutes, well short of fully done. They’ll finish cooking in the custard as it bakes, absorbing all that creamy, cheesy liquid. If you overcook them upfront, they’ll turn to mush in the oven.
Soaking dry-packed sun-dried tomatoes in cream is a smart move here. The tomatoes soften while flavoring the cream with concentrated tomato sweetness. That infused cream goes right into the custard base.
Chef Tips
- The pudding is done when it puffs slightly and a knife comes out clean. Overbaking turns the custard grainy, so check at 30 minutes.
- Let it rest a full 5 minutes out of the water bath before slicing. It firms up as it cools and cuts much cleaner.
- Use block cheese and grate it yourself. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
- If using oil-packed sun-dried tomatoes, drain and pat dry thoroughly or the extra oil will make the custard greasy.
Variations
- Add fresh basil or thyme to the custard for an herby lift.
- Swap mozzarella for Gruyere for a deeper, nuttier cheese flavor.
- Stir in sauteed spinach or roasted red peppers for extra vegetables.
Ingredients
Directions
IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on paper towels.
If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes.
Drain tomatoes, saving cream for later.
Roughly chop dried tomatoes and place in a medium mixing bowl.
Meanwhile, bring a pot of water to a boil on the stove over high heat, add the egg noodles and cook 4 minutes, keeping them al dente.
Drain, place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
Grease an 8-by-10-inch baking dish with remaining olive oil.
Preheat oven to 325℉ (160℃).
In another bowl, combine eggs, reserved cream and remaining 1 cup milk, salt and pepper and beat well.
Add the Cheddar and mozzarella cheeses to the noodles and mix.
Add the cream mixture and pour into baking dish.
Cover baking dish with aluminum foil and place in a larger pan filled with boiling water and place in oven until the pudding is set, about 35 minutes.
The pudding is done when it has puffed slightly and a knife inserted in the center comes out clean.
Remove from water bath and let rest for 5 minutes before serving.
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