breakfast | Simple By Cindy

I have so many recipes from my sister-in-law Shelley this blog should be called Simple By Cindy and Shelley! This is one of the recipes she gave me when I first got married and I have been making it ever since.

I know this is another noodle pudding recipe, but I promised to share all of my favorites and this one is near the top of my list! During the holidays, three of my friends made it and told me it got rave reviews!

The combination of these ingredients is scrumptious! It is great for a brunch or as a dessert! Another great recipe that you can prepare the night before and heat it up the day you are going to serve it!

Ingredients for the Noodle Pudding

6 eggs
1/1/2 cups sugar
1 lb. creme cheese (2 8 0z. packages)
1-pint sour cream
1/2 lb. cottage cheese (8 oz.)
1/2 lb sweet butter (2 sticks)
1 pkg. wide noodles
1/2 cup of sugar and 1 cup of cornflake crumbs combined

Soften butter and cream cheese. (You can put each of them in the microwave for 25 seconds).

Boil noodles 3 minutes less than the time suggested on the package. Drain.

Using a blender, beat eggs, sugar, cream cheese, butter, sour cream and cottage cheese. Transfer to a bowl.

Mix in noodles.

Place in a baking pan. Sprinkle with cornflake crumb and sugar mixture. (use all of it).

Refrigerate overnight.

The next day preheat oven to 350.

Uncover and bake for 1 1/2 hours.

It’s that simple!

Most of the meals I make are simple, clean and healthy. However, when I have company I often make exceptions. You will see in future blogs that there will be many dishes that aren’t necessarily diet-friendly, but rather are indulgent and delicious! This upside-down apple french toast souffle is one of them!

My niece Leslie gave me this recipe for Mother’s Day. I consider myself fairly adept at scanning ingredients and judging whether a recipe will be tasty. Leslie had already tried this one with her friends, and it was a hit, making the decision easy for me.

When you look at these ingredients, what could be bad? Well, nothing! It certainly lived up to all expectations and, as I have said before, it is a crowd pleaser. I made it again for Father’s Day, taking pictures to make following the steps easier. No one complained!

I made it for two consecutive celebrations and everyone loved it the second time as much as the first.

I am sure you will too!

Ingredients for Upside-down Apple French Toast Soufflé
1 cup brown sugar
½ cup margarine or butter, melted
1 tsp. cinnamon
3 apples, cored, peeled and thinly sliced
½ cup raisins
1 challah, cut into 1 inch cubes
2 – 8 oz. packages of cream cheese cut into 1 inch cubes
12 eggs
2 cups whole milk
1/3 cup maple syrup

Spray 13×9 inch baking dish liberally with baking spray.
Combine the brown sugar, butter and cinnamon. Spread over the bottom of the baking dish.

Place thinly sliced apples on top of the mixture.

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Sprinkle raisins on top.

Place half of the challah on top of apple raisin mixture.

Place the cubes of cream cheese over the challah.

Put remaining challah on top of cream cheese.

In blender mix eggs, milk and syrup.

Pour this mixture over the challah. Make sure to moisten every piece, including the top.

Cover and refrigerate overnight.

Preheat oven to 375.

Bake covered for 35 minutes.

Uncover and continue to bake until top is lightly brown, about another 15-20 minutes.

Let cool for 15 minutes.

Then flip over onto serving platter.

It’s that simple! It is also scrumptious! Hope you try it!

Shelley’s Noodle Pudding

Upside-Down Apple French Toast Souffle