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Noodle Pudding

9-10 oz Jewish style broad egg noodles, cooked al dente
1/2 cup cream cheese, softened
1/2 cup sour cream
2/3 cup sugar
4 eggs
1/2 t salt
1 t cinnamon
1/4 t nutmeg
1 cup golden raisins
1 cup chopped tart green apple
4 T butter, melted
1/2 bread crumbs

Preheat oven to 375F. Beat together the cream cheese, sour cream
and sugar until well creamed and light. Beat in the eggs, one at
a time. Beat in the salt, cinnamon and nutmeg. Gently stir in
the raisins and apples. (It's best to peel and chop the apples
right before you mix them in to preserve their color.) Combine the
noodles and butter, mix in the egg mixture, then the bread crumbs.
Turn into a buttered 1.5-2 quart casserole and bake until set and
the top is golden, starting to brown and get a littel crunchy,
rotating the casserole now and then, probably about 60-75 minutes.

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