Aunt Ida's Apple Cranberry Noodle Pudding

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“In ' Heirloom Cooking with the Brass Sisters'”
1hr 15mins

Ingredients Nutrition

  • Pudding
  • 1 (12 ounce) package egg noodles
  • 34 cup butter, melted
  • 12 cup sugar, divided
  • 2 teaspoons cinnamon, divided
  • 4 large eggs
  • 1 12 cups pineapple juice
  • 3 apples, peeled, cored, and sliced 1/4-inch thick
  • 1 (16 ounce) canwhole cranberry sauce
  • 34 cup toasted walnuts, chopped
  • Topping
  • 2 tablespoons butter, melted
  • 12 cup toasted walnuts, finely chopped
  • 14 cup firmly packed brown sugar


  1. Set oven rack in the middle position; preheat oven to 350°.
  2. Coat a 13 x 9 inch ovenproof glass baking dish with vegetable spray.
  3. Cook noodles in a large pot of boiling water for 7-10 minutes, or until just tender.
  4. Drain noodles and rinse under cold water.
  5. Place noodles in a big bowl.
  6. Add in melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon.
  7. Whisk eggs with pineapple juice to blend, add to noodles, and stir to combine; set aside.
  8. Mix the remaining 1 teaspoon cinnamon with remaining 1/4 cup sugar and toss with apples in another bowl.
  9. Spread half of the noodles in prepared baking dish; add all of the apples in an even layer.
  10. Spread cranberry sauce over the apples.
  11. Sprinkle evenly with walnuts.
  12. Layer remaining noodles on top.
  13. Topping: toss melted butter with walnuts to coat and scatter over top of pudding.
  14. Sprinkle with brown sugar.
  15. Bake 35 to 45 minutes, or until pudding is bubbling and top is golden brown.
  16. Serve warm or at room temperature.
  17. Store leftovers in a clean dish covered with wax paper in the refrigerator.

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