Made with AI
Creamy Date and Condensed Milk Egg Noodle Pudding
50 min 619 kcal per serving Easy
Ingredients
4 Servings
- Dry egg noodles200 g
- Large eggs4 large eggs
- Sweetened condensed milk200 g
- Pitted dates, chopped120 g
- Whole milk500 ml
- Unsalted butter20 g
- Vanilla extract5 ml
- Ground cinnamon2 g
Instructions
- 1
Preheat the oven to 175°C (350°F). Use a small portion of the butter to grease a 2-liter baking dish.
- 2
Bring a large pot of water to a boil. Add the egg noodles and cook for about 2 minutes less than the package directions, leaving them slightly firm. Drain thoroughly.
- 3
Place the remaining butter into the warm pot, add the drained noodles, and toss until evenly coated.
- 4
In a large mixing bowl, whisk the eggs until smooth. Add the sweetened condensed milk, whole milk, vanilla extract, and ground cinnamon, then whisk until fully combined.
- 5
Stir the chopped dates into the milk mixture, separating any pieces that are stuck together.
- 6
Spread the buttered noodles evenly in the prepared baking dish. Pour the custard and date mixture over them, gently pressing the noodles down so they are evenly covered.
- 7
Bake for 40–50 minutes, or until the pudding is lightly golden, the edges are set, and the center has only a slight wobble.
- 8
Remove the pudding from the oven and let it rest for 15 minutes before slicing. Serve warm or chilled.
