Ingredients:

  • 12 oz wide egg noodles
  • 2 tbsp dairy-free butter
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 cup dairy-free sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 medium pears, peeled, cored, and diced
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp melted dairy-free butter

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Bring a large pot of salted water to a boil. Add the 12 oz wide egg noodles and cook for 1-2 minutes less than the package directions to ensure they remain al dente. Drain the noodles and toss them with 2 tbsp dairy-free butter to prevent sticking; set aside to cool slightly.
  3. In a large mixing bowl, whisk 4 large eggs and 1/2 cup granulated sugar until the mixture is pale and slightly frothy.
  4. Stir 1 cup dairy-free sour cream, 1 tsp vanilla extract, and 1/2 tsp salt into the egg mixture until the batter is velvety and smooth.
  5. Gently fold the cooked noodles and the diced pears into the custard base using a spatula.
  6. Sprinkle in 1 tsp ground cinnamon and 1/4 tsp ground nutmeg, stirring just until the fruit and spices are evenly distributed.
  7. Grease a 9x13 inch baking pan with 2 tbsp melted dairy-free butter or line it with parchment paper.
  8. Pour the mixture into the pan and smooth the top. Bake for 40-45 minutes, or until the edges are bubbling, the top has turned mahogany-colored brown, and the center reaches an internal temperature of 160°F (71°C).