Ingredients below after the description:
If you never made noodle pudding you MUST make this. If you have, try this one for a holiday and your guests will dreaming about it!

Delicious cold, warm it's like a thousand hot donuts for the soul! So easy quick and delicious for parties because you can cut small squares that stay warm on a plate for hours. They are also great to pack for a snack or school. This Baked Noodle Pudding or Sweet Custard with Dried Fruit also called Lokshen Kugel is Over-the-Top decadence.

For 800 years this noodle pudding has evolved from a Savory dish in Eastern Europe to sweet and savory variations worldwide. This is my favorite recipe, which comes from a small deli in Miami in 1968 whose immigrant owners enriched it to the max and became huge regional caterers.

This is a sweet and dairy pudding they made on New Year's. Everything was prepared several days ahead and baking took place on the day of the holiday. On that day, from those two ovens, from a 1200 square foot storefront, thousands of these went out the door.

Often called Noodle Kugel or Lokshen Kugel, sweet noodle pudding recipes abound. Jewish cultures have variations dairy holidays and New Years (Rosh Hashana), Christians often make variations for Easter, Christmas or during Lent. Some put in sour cream, others cream cheese or cottage cheese, and some cream or milk.

I must admit that there is no such thing as a bad noodle pudding, or noodle anything for that matter, but this recipe is the best of all worlds because it has all the above. Sour cream and cream cheese give it a smooth moist dense body. Cottage cheese adds light neutral Kurds. And the cream together with the eggs and butter create a rich custard binding everything together.

The fruits are both sweet and tart, signifying that each new year has sweet and sour moments, but the sweet flavor overcomes the sour.

Unlike many kugels, all the fruits in this recipe are dried, so they don’t add to the water content and destroy the creaminess of the custard. Dried fruits were available in old European markets, but canned fruit cocktail and pineapples were not.

An equal amount of a good non dairy coffee creamer (like “Rich’s” brand in the US) can be substituted for all the dairy items, and margarine for butter, for an excellent non-dairy version.

Finally, the Miami twist I haven't seen anywhere else taking it literally over the top is a thin topping of cornflake streusel! The taste tells the tale of this recipe, another one that is really easy once you make it once, and even forgiving on many of the ingredients and measurements, but you’ll have to stop yourself from making it again as soon as it’s gone or you’ll be doing it every day!

HERES THE KUGEL RECIPE:
(makes 1-9x13pan - 9-12 people)
340g (12 oz) uncooked wide egg noodles
324 (6) large eggs
225g (1 Cups) sour cream
225g (1 Cup) Half and Half or Cream
225g (1 cup) 4% cottage cheese
225g (8 oz) cream cheese, softened
198g (1 cup) White sugar
56g (1/4 cup) melted unsalted butter
3g (1/2) tsp salt
50g (1/3 cup) golden raisin
50g (1/3 cup) dried apricotchopped
50g (1/3 cup) dried cherries split
75g (1/3 cup)tart apple chopped
4g (1 tsp) Vanilla
56g (1/2 Cup) Crushed Corn Flakes or Bread Crumbs
50g (1/4 cup) Cinnamon sugar

Bake @ 350F for 50 minutes covered then 15 minutes uncovered with topping