Gwenn's Noodle Custard Pudding

Lauren Conforti


This recipe was given to me by my friend Gwenn Schneider. I had never heard of Noodle Pudding before, but Wow! This stuff is good!

Each batch makes 2 - 8x8 pans, or when doubled, makes 2 - 9x12 pans. It freezes well!


★★★★★ 2 votes

15 Min
1 Hr


  • 8 oz
    bag of wide or broad egg noodles
  • 8 oz
    sour cream, lowfat
  • 1/2 c
    natural apple sauce
  • 2 c
    cottage cheese, lowfat
  • 1 c
  • 1 pkg
    instant sugar-free vanilla pudding
  • 3
    eggs, beaten **
  • ·
    cinnamon or brown sugar

How to Make Gwenn's Noodle Custard Pudding


  1. Cook noodles and drain.
  2. Mix remaining ingredients, except for cinnamon/brown sugar.
  3. Add cooked noodles to wet mixture. Blend well.
  4. Pour in pan sprayed with Pam or any other spray. (Makes enough for 2 - 8x8 pans, or 2 - 9x12 pans if recipe is doubled)
  5. Top with brown sugar or cinnamon.
  6. Bake at 350 about an hour or until brown and not wet.
  7. ** If doubling the recipe, use 1 less egg.

Printable Recipe Card

About Gwenn's Noodle Custard Pudding

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: Jewish
Other Tags: Quick & Easy, For Kids

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