This is a really delcious dairy free noodle pudding. My Mother in Law always asks me to make for the Jewish holidays. I like this recipe better than most dairy recipes, it's sweet and moist and crunchy all at the same time. It also holds together beautifully and of course best of all it's super easy to make.
1 cup chopped pecans
1/2 cup firmly packed dark brown sugar
1/2 cup margarine, melted
Vegetable cooking spray
1 (16 oz) package extra wide noodles
6 large eggs, lightly beaten
1 cup sugar
1 tsp salt
1 tsp ground cinnamon
Preheat oven to 350 degrees
Combine pecans, brown sugar, and margarine and spoon into Bundt pan coated heavly with cooking spray. Cook noodles according to package directions. Drain and transfer into a large bowl.
Add eggs, sugar, salt, and cinnamon, stirring well. Pour into noodles. Mix well with spoon. Pour into prepared pan. Bake for 1 hour. Remove from oven and let cool on wire rack for 10 minutes. Turn out into a serving plate.
Yield: 8 to 10 servings