Serves: 6
Total Calories: 408

2 1/2 cups broad egg noodles
3/4 cup brown sugar
2 tablespoons butter
1 teaspoon vanilla extract
1 cup boiling water
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 cup granulated sugar
1/2 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 1/2 teaspoons ground cinnamon
1 to 1 3/4 pound pumpernickel bread bowl

1. Preheat the oven to 350°F. Grease a 9-inch baking pan and set aside.

2. Cook the noodles according to package directions until al dente. Do not overcook.

3. While the noodles cook, combine the brown sugar, butter, vanilla, and boiling water in a small bowl. Set aside.

4. In a medium bowl, combine the flour, baking powder, and granulated sugar. Add the milk and gently stir to form a batter. Add the raisins and walnuts. Set aside.

5. Drain the cooked noodles and transfer to the baking pan. Spoon the vanilla-brown sugar mixture over the noodles, and top with rounded tablespoonfuls of batter. Bake for 35 minutes, or until the top is golden and the pudding is hot and bubbly. Remove from the oven and let cool 5 minutes.

6. Sprinkle the interior of the bread bowl with cinnamon, then place the bowl in the oven and warm for 5 minutes. Cut the pudding into squares, transfer to the warm bread bowl, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 408
Calories from Fat: 104

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Spaghetti And Meatballs In An Italian Bread Bowl
Caesar Salad In An Italian Bread Bowl
Chef Peter Vrounggos's Carrot Ginger Dip In A Whole Wheat Bowl
Noodle Kugel In A Pumpernickel Bowl
Apple Sausage Stew In A Pumpernickel Bowl
Gourmet Ham And Cheese On Rye
Sky-High Reuben On Rye
Tropical Meringue Nest In A Hawaiian Sweet Bread Bowl