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1 (8 ounce) package wide egg noodles
6 large eggs, at room temperature
5 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 (8 ounce) can crushed pineapple with juice
1 1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can pineapple rings, drained
Candied cherries, optional
Boil noodles in boiling salted water just until softened; do not cook through. Rinse, and drain.
Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla extract and cinnamon. Stir in the noodles.
Spread into a greased 13 x 9-inch baking pan. Place pineapple rings decoratively over the top. Place a cherry in the center of each ring, if desired.
Bake at 350 degrees F for 50 minutes, or until golden.
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