A family favorite, this makes a pleasing vanilla-scented luncheon entrée or a satisfying dessert— not to mention an outstanding nosh at any hour. Since noodle puddings can be quite heavy, I prefer to divide the mixture between two pans and get a lighter, thinner result.
Butter for the baking pans
¾ pound medium egg noodles
4 eggs, lightly beaten
½ pound (1 cup) cottage cheese
½ pound cream cheese, cut into small bits
1 cup sour cream
1 cup whole milk
1 heaping teaspoon kosher salt
¾ cup plus 2 tablespoons sugar
2 teaspoons vanilla
½ cup dark raisins, optional
2 teaspoons ground cinnamon
Preheat the oven to 350°F. Lightly butter two 8 by 8-inch baking pans.
Bring a large pot of salted water to a boil over high heat and cook the noodles, stirring occasionally, until al dente, about 8 minutes. Drain.
Meanwhile, in a large mixing bowl, combine the eggs, cheeses, sour cream, milk, salt, ¾ cup of the sugar, the vanilla, and raisins, if desired. Mix well with a wooden spoon or whisk (lumps of both cheeses will remain). Add the noodles and mix until combined. Divide the mixture between the prepared baking pans.
In a small bowl or cup, combine the remaining 2 tablespoons of sugar with the cinnamon and sprinkle evenly over the noodles. Bake until firm, 35 to 40 minutes.