Easter Noodle Pudding (Pasteria)

Directions

1. 1
   Preheat oven to 350°F. Bring a large pot of water (without salt) to a boil and cook noodles until done, 7 to 8 minutes or as package label directs. Drain and rinse under cold water until cool. Drain again.
2. 2
   In a large bowl, whisk together eggs, sugar, milk, butter, vanilla and salt until well combined. Stir in noodles.
3. 3
   Mist a 9-by-13-inch baking dish with cooking spray and pour in noodle mixture, spreading evenly. Bake, uncovered, until top is golden brown and center is set, about 45 minutes. Let stand for 5 minutes before serving.
4. 4
   Prep in advance. The finished dish may be refrigerated for up to 3 days. On the day of, bring to room temperature, then rewarm in the oven before serving.
5. 5
   Add more crunch. Want an extra-crispy top? Toss crushed corn flakes with melted butter and scatter over the noodles before baking.
6. 6
   Go nuts. Get more variety with each bite by tossing toasted, chopped almonds or walnuts into the noodle mixture. Raisins also work well.