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Gluten-Free Baked Pudding

Ingredients
  

  • 4 cups Catelli cooked and cooled macaroni pasta
  • 4 large eggs
  • 1 brick cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamon
  • 1/3 cup raisins
  • 1/2 cup dried apricots, finely chopped
  • 1 cup Natures Path gluten free Honey’d Corn Flakes, finely ground up

Instructions
 

  • Preheat oven to 350 degrees.
  • In a food processor add the eggs, cream cheese, sour cream, melted butter and process until smooth.
  • Add in the sugar, milk and spices and again process until mixture is very smooth and has no lumps.
  • Put the cooked and cooled gluten free Catelli pasta into a 9×9 square baking dish.
  • Add the chopped apricots and raisins and stir to combine.
  • Pour the liquid mixture from food processor over top the pasta.
  • Top with the ground up Corn Flakes.
  • Bake in the oven for 50 minutes.
  • Remove and let cool for 10 minutes.
  • Notes:
  • This dessert can be served both warm and cold depending on your preference.
  • I like it warm with a bit of whipping cream poured over the top.
Tried this recipe?Let us know how it was!