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Easter Noodle Pudding (Pasteria)

Photo: David Malosh; Styling: Gerri Williams for James Reps

Prep time 16 mins
Bake time 45 mins

Serves 8


  • 12 ounces wide egg noodles
  • 7 large eggs
  • 2 cups sugar
  • 1 cup milk
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt

Nutrition Information

  • calories 494
  • fat 13 g
  • satfat 6 g
  • protein 13 g
  • carbohydrate 83 g
  • fiber 2 g
  • cholesterol 230 mg
  • sodium 380 mg

How to Make It

  1. Preheat oven to 350°F. Bring a large pot of water (without salt) to a boil and cook noodles until done, 7 to 8 minutes or as package label directs. Drain and rinse under cold water until cool. Drain again.

  2. In a large bowl, whisk together eggs, sugar, milk, butter, vanilla and salt until well combined. Stir in noodles.

  3. Mist a 9-by-13-inch baking dish with cooking spray and pour in noodle mixture, spreading evenly. Bake, uncovered, until top is golden brown and center is set, about 45 minutes. Let stand for 5 minutes before serving.

  4. Prep in advance. The finished dish may be refrigerated for up to 3 days. On the day of, bring to room temperature, then rewarm in the oven before serving.

  5. Add more crunch. Want an extra-crispy top? Toss crushed corn flakes with melted butter and scatter over the noodles before baking.

  6. Go nuts. Get more variety with each bite by tossing toasted, chopped almonds or walnuts into the noodle mixture. Raisins also work well.