Sun-Dried Tomato-Noodle Pudding

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Servings: 8 Difficulty: Intermediate
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A rich, savory custard combining tender egg noodles with sun-dried tomatoes and melted cheeses
Sun-Dried Tomato-Noodle Pudding recipe image
Sun-Dried Tomato-Noodle Pudding recipe image
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Sun-Dried Tomato-Noodle Pudding

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 1206.9

Description

This unique savory pudding offers a comforting twist on traditional pasta dishes, blending the tangy intensity of sun-dried tomatoes with the creamy richness of a baked custard. The egg noodles absorb the flavorful mixture of milk, cream, and eggs, creating a tender, cake-like texture that is both hearty and elegant. Topped with a generous layer of mozzarella and cheddar, this dish delivers a satisfying cheese pull with every bite. It is an excellent option for a special dinner party or a cozy weekend meal, providing a sophisticated yet home-style experience. The combination of textures and flavors makes it a memorable centerpiece that balances savory depth with creamy smoothness.

Ingredients

Directions

  1. If using oil-packed sun-dried tomatoes, drain them and pat dry on paper towels. If using dry-packed tomatoes, combine with 1 cup of the whipping cream and let stand for 30 minutes to soften, then drain, reserving the cream.
  2. Roughly chop the prepared sun-dried tomatoes and place them in a medium mixing bowl.
  3. Bring a pot of water to a boil over high heat. Add the egg noodles and cook for 4 minutes until al dente. Drain well and add to the bowl with the tomatoes.
  4. Toss the noodles and tomatoes with 1 tablespoon of olive oil to coat evenly.
  5. Preheat the oven to 325F (165C). Grease an 8-by-10-inch baking dish with the remaining 1 tablespoon of olive oil.
  6. In a large bowl, whisk together the eggs, reserved cream (or remaining 1 cup of cream if using dry tomatoes), remaining 1 cup of milk, salt, and pepper until well combined.
  7. Add the grated cheddar and mozzarella cheeses to the noodle mixture and toss to distribute evenly.
  8. Pour the egg and cream mixture over the noodles and cheeses, stirring gently to combine everything thoroughly.
  9. Pour the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil.
  10. Place the baking dish inside a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the baking dish (water bath).
  11. Bake for 35 minutes, or until the pudding is set and a knife inserted into the center comes out clean. The pudding should have puffed slightly.
  12. Remove the baking dish from the water bath and let it rest for 5 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1206.9kcal
% Daily Value *
Total Fat 99.7g154%
Saturated Fat 52.6g263%
Cholesterol 620.2mg207%
Sodium 3663.5mg153%
Total Carbohydrate 30.3g11%
Dietary Fiber 1.8g8%
Sugars 12.9g
Protein 52.3g105%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sun-dried tomatoes, noodle pudding, cheese, custard, eggs, mozzarella, cheddar, creamy, italian, vegetarian, baked, comfort food, dinner, main course, herbs, olive oil, rich, savory, homestyle, easy
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