Cinnamon-Raisin Noodle Pudding

Ingredients

• 1.5 teaspoons cinnamon 
• 3 large eggs lightly beaten
• 8 ounces cream cheese at room temperature reduced-fat
• 8 ounces cup heavy whipping cream sour reduced-fat
• 0.8 cup pecans chopped
• 0.5 cup raisins 
• 1 teaspoon salt 
• 0.5 cup sugar 
• 8 tablespoons butter unsalted melted (1 stick)
• 1 teaspoon vanilla extract 
• 8 ounces wide egg noodles 

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• oven
• pot
• ramekin

Directions

1. Bring a large pot of water (not salted) to a boil and cook noodles according to package label directions until tender, about 9 minutes.
2. Drain and rinse under cold water until cool.
3. Drain again.
4. Preheat oven to 350F; butter 6 8-oz. ramekins and place on a baking sheet.
5. Spread pecans in a single layer on another baking sheet and bake, shaking pan once or twice, until lightly toasted and fragrant, 5 to 7 minutes.
6. Transfer to a bowl and let cool.
7. Remove 3 Tbsp. and set aside for garnish.
8. In a large bowl, combine eggs, cream cheese, sour cream, butter, raisins, sugar, cinnamon, vanilla and salt until well mixed. Stir in noodles and pecans. Ladle mixture into ramekins and bake, uncovered, until top is golden brown, 45 to 50 minutes.
9. Let stand 5 minutes. Top with reserved pecans; serve.