Noodle Pudding with Apples

Noodle Pudding with Apples

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In my family, this recipe for Noodle Pudding with Apples was born out of the need to create a dairy free Noodle Pudding for my Mother. Annie Mae, the lady who worked for our family for over 60 years, was intent on providing my Mother with a delicious alternative to the dairy noodle puddings, she could no longer digest. Thus, chopped apples provided the moisture given by the cottage cheese and sour cream. Adding currants, dried cranberries or even diced dried apricots add another layer of flavor. If I make this Noodle Pudding with Apples for Rosh Hashana, I add pomegranate arils as a symbol of the holiday. This noodle pudding has now become a staple in our all year round. I serve it most often with Roasted Hens or Pot Roast. The puddings soak up the natural juices and gravy and are truly satisfying.

For the dairy version of this recipe click on this link Noodle Pudding.

Noodle Pudding with Apples

By Gloria Kobrin Published: October 5, 2014

  • Yield:

  • 30 Servings


  • 24 ounces egg noodles par-boiled in salted water and drained
  • 6 large eggs
  • 2/3 cup sugar
  • 1/2 cup vegetable oil
  • 2/3 cup dried currants/ dried cranberries/pomegrante arils optional
  • 2 large Granny Smith Apples peeled, cored, minced
  • 1 tablespoon Cinnamon
  • Non-dairy Baking Spray


  • 1 large pot
  • 1 colander
  • 1 large mixing bowl
  • muffin pans or one 13x9x2 rectangular baking pan
  • cooling racks


  1. Preheat oven to: 350° F. Spray muffin pans (or baking pan) and set aside.
  2. While noodles are boiling, Beat eggs with sugar until light and foamy. Add noodles, oil, minced apple, currants (or cranberries or arils) and cinnamon to egg mixture. Stir well. Taste. Add more cinnamon or sugar if needed.
  3. For muffins tins: Fill muffin tins to the top and bake for 25 minutes. Let them cool 10 minutes before unmolding. Despite, the greased non-stick pans. I like to run a spatula around the outside edges of the puddings to assure that they come out in one piece. Serve hot or at room temp. For baking dish: Pour noodle mixture into baking dish. Smooth out the top so it is even. Cover lightly with foil. Bake for 30 minutes. Remove foil and continue to bake another 10-15 minutes or until some of the noodles have browned. Cut with a very sharp or serrated knife.
  4. To freeze: Let puddings cool completely before packing them in single layers separated by waxed paper and then in foil. Defrost completely before reheating in 350° F. oven for about 15 minutes. Follow the same directions for baking dish. Cool completely, then cover with waxed paper and foil before freezing.